Food Safety is important for producers, processors, manufacturers, retailers and customers. Consumers should expect that the food they buy and eat will not cause them harm.
Food safety law, affects everyone who works in the production, processing, storage, distribution and sale of food. This includes self employed people and non-profit making organisations, as well as farmers, growers and caterers. The aim is to make sure that all food produced for sale is safe to eat, reaches quality expectations and is not misleadingly presented. It also provides legal powers and penalties.
Environmental Health Officers have the power to enforce food law and other legislation on a day to day basis. The main offences they see are:
- falsely or misleadingly describing or presenting food
- offering food that could endanger health
- selling food which is not of the nature or substance or quality demanded
To contact Environmental Health:
- contact us by email
- call 0121 704 8000
Food safety regulations
Food hygiene regulations apply to all types of food businesses, from vending machine operators to restaurants. There are a number of stages in the food production chain that are subject to temperature control regulations, such as:
Some food types are subject to temperature control because otherwise, the food could support the growth of harmful bacteria or toxins. The types of food requiring temperature control include:
Cooked and ready-to-eat products
This category includes all products containing eggs, cheese, meat, fish, milk or their products. It also covers cooked cereals, rice and pulses, prepared salads with mayonnaise, sandwiches with fillings that include the previously-mentioned foods, as well as meat and fish products such as prepared meals, meat pies, pâtés and quiches.
This includes soft cheeses and mould-ripened cheeses such as Brie, Camembert, Danish Blue, Roquefort, Stilton and any similar types of cheeses and desserts or cream products such as dairy desserts, fromage frais, mousses, crème caramels and cream cakes
Fresh pasta and uncooked / partly cooked pasta and dough products
In this category there are unbaked pies and sausage rolls, unbaked pizzas and fresh pasta or vegetables
Smoked or cured ready-to-eat meat and fish and some raw fish
This category covers raw tuna and mackerel, smoked mackerel, smoked salmon and trout, ham and some salamis and other fermented products You can download the basic requirements of the legislation
The temperature probes that you use to monitor the temperature of the refrigerator, freezer and hot food should be calibrated on a regular basis to make sure they’re accurate.
This is achieved by ensuring that the digital display shows a temperature within the range -1C to +1.0°C when placed in cold water with ice.
Alternatively, carefully place the probe in boiling water, the display should read 99°C to 101°C.
If the temperature is not within this range, the device should be calibrated by a contractor. The results of the calibration should always be recorded.
For more information, send an email to: firstname.lastname@example.org, or call 0121 704 8000.
Food hygiene legislation
In order to safely produce food, you must ensure that it is produced and stored in a hygienic way.
To do this, you must make sure that your premises are kept clean and are properly equipped. In addition, food must be hygienically handled and staff must be supervised appropriately and instructed or trained in food hygiene matters so that they can carry out their work hygienically.
If people are responsible for developing and managing food safety, they should have received adequate training.
Food Safety training
We provide food safety training. Please visit our food safety training page for more details and course dates
You can find advice for caterers and consumers on the Food Standards Agency website.