Introduction to Food Safety Legislation

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Laws controlling the manufacture of foods have evolved since 1266 AD when the weight and prices of bread was fixed. The Assize of Bread and Ale was a 13th-century statute in late medieval English law that set standards of quality, measurement, and pr... Read More

Laws controlling the manufacture of foods have evolved since 1266 AD when the weight and prices of bread was fixed. The Assize of Bread and Ale was a 13th-century statute in late medieval English law that set standards of quality, measurement, and pricing for bakers and brewers. It was the first law in British history to regulate the production and sale of food. At the local level, this resulted in regulatory licensing systems, with arbitrary reoccurring fees, and fines and punishments for lawbreakers. Today’s food legislation regulates the manufacture of most foods to ensure that they are produced and sold in a safe and honest manner.

Complying with relevant Food Safety Legislation is the basic legal responsibility imposed on all Food Business Operators by the State. Therefore each FBO needs to know the pieces of legislation applicable to their business before any competent authority audit. Those FBOs who have achieved certification against BRC-Global Food Safety Standard- Issue 5, know that the definition of a ‘Critical Non Compliance’ is “Where there is a critical failure to comply with a food safety or legal issue.”
Lack of knowledge of the law and therefore not complying with the law is viewed as a potential reason for failure in any audit protocol. It is argued that one cannot comply with the law until one knows the law.

The Four objectives of EU food law are to:

  • Protect human health
  • Prevent fraud
  • Inform the consumer
  • Facilitate trade

This training course will focus on objectives one and three (above), to protect human health and provide the consumer with the correct information which will allow them to make an informed decision. The F.S.A.I. website will be used as the source of legal reference during the course.

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What's covered?

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  • Development of Food Safety Legislation within the EU
  • Key Policy Priorities
  • Consumer Protection
  • Specific Legislation
    • Food Hygiene
    • 178/2002
    • Hygiene 1 - 852/2004
    • Hygiene 2 - 853/2004
  • Workshop 178/2002
    • 2073/2005 – Microbiological Criteria for Foodstuff
  • General Labelling, Presentation & Advertising of Foodstuffs (2001/13/EC)
  • Traceability requirements (Article 18, 178/2002)
  • Meat Products Labelling (1760/2000, 1162/2009)
  • Allergens Labelling (2007/68/EC)
  • Other Legislative Categories
  • Course review / evaluation

Who should attend?

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  • Food Safety Team Leaders/Members
  • General Management
  • Quality Assurance / Technical Managers
  • Retail Fresh Food Managers
  • Catering Managers
  • R & D personnel
  • Corporate Compliance personnel

What will I learn?

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Participants achieve the following learning outcomes from the programme;

  • Understand the development of Food Safety Legislation within the EU
  • Know how to source legal information relevant to their food business operation
  • Understand the legal responsibilities placed on Food Business Operators
  • Be able to deal more confidently with 3rd party auditors
  • Understand the categorisation of food safety legislation

Who are the tutors?

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Duration
1 training day
Course Times
9.00am - 5.00pm
Delivery Mode
This programme is available In-House

What They SayWhat They Say

I thought it was a brilliant course, tutor was excellent

– Store Auditor, Musgraves Operating Partners Ireland

Introduction to Food Safety Legislation

Duration: 1 day
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