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Introduction to Food Safety Legislation

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.

Delivery Mode

  • Customised
    In-Company
    Programmes

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Accreditation
Course Code
FS025

Duration
1 training day

What's covered?

  • 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 participate?

  • 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?

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?

Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.


Joan Brien

A Food Safety Adviser with over 10 years’ experience working in Technical/ Quality management roles, implementing food safety standards and providing training & mentoring services across a broad spectrum of industries – including dairy and meat (slaughtering, boning and further processing).

Auditing experience includes implementation of a tailored supplier auditing program including supplier risk assessment & KPI scoring system; supplier auditing, BRC Food; Storage & Distribution & Agents & Brokers Standard V3 preparatory audits & gap analysis and internal auditing in line with customer standards. Joan has a Certificate in Training and Continuing Education from NUI Maynooth


Joan Brien

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Joan Brien

Duration: 1 day
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