U.K.: Food Hygiene and Food Labelling are two important aspects of the food industry which need constant reviewing. Food Labelling regulations require the ingredients to be listed out clearly. Most packed food contains the list of ingredients especially the common possible allergens contained in the product and possibly in the manufacturing process. Food labelling regulations require the manufacturer to clearly mention the name of the food item packed. The pack should contain the list of ingredients and their weight. The calorie of ingredients should be clearly specified on the package. Manufacture date, expiry or best before date and Batch number should be printed on the pack. Name and address of manufacturer or importer and nutrition information of processed food should also be printed. Place of origin should be mentioned for meat and poultry. The allergens should be clearly listed out. Ways of using should be mentioned if there’s a specific way of using the product. These are the basic rules followed in most of the countries.
Some countries follow stricter rules and have their own way for food labelling. More details on food labelling are available at http://www.strawberrystandards.co.uk/food-labelling. Food Hygiene regulations are the most important factor especially in hotels and restaurants. Lately profit making has been the only factor that concerns the restaurants and they are least bothered about the hygiene and quality of food served. This has resulted in many food borne infections and even death of many people. The basic Food hygiene regulations require the kitchen or pantry where food is made to be clean and hygienic and allow fresh air passage to avoid congestion and airborne food contamination.
The premises should be well maintained and clean. Provision to clean food and utensils with hot and cold running water and provision to clean hands of people handling the food should be available. Proper drainage, lighting and ventilation should be provided where food is being made. Pest control is a must. Those who make food should be trained on hygiene and follow hygienic methods of handling and making food. All equipments used for making food should be clean and well maintained. More details on food hygiene regulations and the laws regulating food hygiene are available in the website http://www.strawberrystandards.co.uk/food-hygiene.
Proper food labelling and strictly following food hygiene regulations are very important to make and serve hygienic food to customers. Big units handling loads of food processing and packing should have the regulations strictly laid out and conduct periodic audits and review of the process followed.
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