Food Safety Essay

5988 Words Jan 14th, 2013 24 Pages
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| |NUT GUIDANCE ON STANDARDS |
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| |FOR FOOD SAFETY IN SCHOOLS |
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Introduction

This NUT guidance has been prepared to highlight the
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NUT members seeking further advice on any of the above should in the first instance make contact with the appropriate NUT Regional/Wales office.

> Other relevant legislation

The Health and Safety at Work etc Act 1974 and the Management of Health and Safety at Work Regulations 1999 impose general duties on employers to ensure the health and safety of employees and others. In addition, the Workplace (Health, Safety and Welfare) Regulations 1992 give rise to specific requirements in relation to standards for hygiene and cleanliness in areas where food is prepared and eaten.

Employers must also comply with the Control of Substances Hazardous to Health (COSHH) Regulations, updated in 2002. This means that they must carry out an assessment of all substances hazardous to health, then remove them or provide appropriate control measures so that they do not pose a risk. In the context of food safety, bacterial and/or viral agents could certainly be considered as ‘substances hazardous to health’. Further examples would include: detergents, disinfectants, cleaning materials, chemicals used in food tests, yeasts and yoghurt bacteria.

Furthermore, the Provision and Use of Equipment Regulations 1992 place a duty on employers to ensure that work equipment is appropriate for its intended use, safe, and adequately maintained. A

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