TAILIEUCHUNG - Food hygiene – a guide for businesses

These can be difficult to measure. A common mistake is to confuse de-registration of businesses with policy failure - a myth often quoted by politicians is that three out of five new businesses fail within five years. This ‘failure rate’ is then quoted as a sign of the high risk of entry into an independent business activity. It has also served as a justification against intervention because of the risk that a high proportion of investment support to start-ups will be quickly written off. The policy implication is that it is better to target public support on existing businesses. However, at the ‘small firms. | Food Stand Agen Food hygiene - a guide for businesses This booklet is for restaurants cafes and other catering businesses as well as shops selling food. It tells you about the key laws that affect your business what they require you to do and how they are enforced. But individual food businesses are responsible for checking how the law applies to them in practice. This booklet also explains about good food hygiene practice which is essential for you to sell food that is safe to eat - to protect your business and obey the law. Most of the points in this booklet are legal requirements. When something is good practice or information rather than a legal requirement the text will be highlighted in a box with this symbol What the law says 2 Food safety management procedures 3 Registering your business 5 Your premises 6 Rooms where food is prepared treated or processed 8 Transport 10 Equipment 10 Food waste 11 Water supply 12 Personal hygiene 13 Food 14 Temperature 15 Defrosting 17 Wrapping and packaging 17 Training 18 Movable and temporary premises 18 L Enforcement of the law Enforcement action Good food hygiene Cross-contamination Cleaning Chilling Cooking 20 21 22 23 24 24 25 What help can I get .

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