© FSAI
How to Contact Us
Advice Line - Mon-Fri 9am to 5pm: 1890 336677
Email: info@fsai.ie
Website: www.fsai.ie/subscripti...
© FSAI
Starting a Food Business
© FSAI
Where to Start?
 You must familiarise yourself with food hygiene legislation
 You need to register your business
...
© FSAI
The Food Hygiene Rules
Know the rules for making food safely and
hygienically
Regulation 852/2004 – general hygiene...
© FSAI
The Rules
Apply to all food businesses – big or small
Sets out requirements for:
 registration, food safety manage...
© FSAI
 Transport
 Equipment
 Food Waste
 Water Supply
 Personal Hygiene
 Provisions applicable to foodstuffs (conta...
© FSAI
Keep cold food cold (below 5°C)
Keep hot food hot (above 63°C)
Wash hands frequently
Don’t cross-contaminate – keep...
© FSAI
NB!
You are responsible for ensuring the food
you produce/process/prepare/sell
is safe
© FSAI
Register Your Business
Must register as a food business with relevant
Competent Authority
HSE Local Authority DAFM ...
© FSAI
Approval
Some businesses require approval
Generally producers/manufacturers/processors of foods of animal
origin
 ...
© FSAI
Remember!
Contact Competent Authority at earliest stage of business
development
These are your inspecting officers
...
© FSAI
Food Safety Management System
Based on Principles of HACCP
© FSAI
HACCP ...... Is it a bird? Is it a plane?
© FSAI
No..it’s just a really bad name for a system that
helps you control risks and hazards
HACCP = Your food safety mana...
© FSAI
Law requires that you have a food safety management
system in place based on the 7 principles of HACCP
© FSAI
What are the 7 Principles of HACCP?
• Indentify hazards e.g. Bacteria, metal, detergents
• Determine critical contr...
© FSAI
Your Food Safety Management System
allows you to:
Identify risks and hazards
Put a system in place to control them
...
© FSAI
Flexibility
Not necessary to always apply full HACCP principles
Risk assess your business and decide how best to co...
© FSAI
Very Important!
There should be ownership of this system
– not just a folder on a shelf
It should be constantly rev...
© FSAI
Designed for caterers
Helps business to put system
in place
DVD
Record Books
Workbooks
Safe Catering Pack
© FSAI
Traceability
© FSAI
What Comes In and What Goes Out
 Must have a system in place that records food and
ingredients that are supplied a...
© FSAI
Why is Traceability Important?
If something goes wrong with a food product you have supplied, an
up-to-date and det...
© FSAI
Food Safety Training
© FSAI
What you need to know about training
Legally required to undertake food safety training and/or be
supervised in lin...
© FSAI
Use our training guides and other training
resources
Attend the FSAI’s Food Safety and You course
Get an in-hous...
© FSAI
Starting a Food Business in the Home
© FSAI
What to consider?
Contact competent authority straight away to discuss feasibility
Home environment may not be suit...
© FSAI
Additional legislation you may need to
think about
© FSAI
General Labelling rules
Product specific labelling rules e.g. Beef, fish, honey, jam
Nutrition and health claims
Mi...
© FSAI
Useful Publications
HACCP
HACCP Pack
Guidance Note No. 11
Traceability and recall – Guidance Note No. 10
Food stall...
© FSAI
How to Contact Us
Advice Line - Mon-Fri 9am to 5pm: 1890 336677
Email: info@fsai.ie
Website: www.fsai.ie/subscripti...
© FSAI
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FSAI Breakfast bites Business Startup may 2013

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Breakfast Bites is an initiative by the FSAI to allow small food businesses to have access to key information in relation to food safety. The presentations have been shared with DCEB to allow our local companies to have access to the information.

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FSAI Breakfast bites Business Startup may 2013

  1. 1. © FSAI How to Contact Us Advice Line - Mon-Fri 9am to 5pm: 1890 336677 Email: info@fsai.ie Website: www.fsai.ie/subscriptions www.facebook.com/FSAI @FSAIinfo
  2. 2. © FSAI Starting a Food Business
  3. 3. © FSAI Where to Start?  You must familiarise yourself with food hygiene legislation  You need to register your business  Your business may also need approval  You need to develop a food safety management system based on HACCP  You must have a traceability system  You may require some form of food safety training  There are special considerations when operating from home or selling at farmers’ markets
  4. 4. © FSAI The Food Hygiene Rules Know the rules for making food safely and hygienically Regulation 852/2004 – general hygiene Regulation 853/2004 – animal products Regulation 178/2002 – principles of food safety
  5. 5. © FSAI The Rules Apply to all food businesses – big or small Sets out requirements for:  registration, food safety management system and training  food premises (layout, design, construction, siting and sizing)  rooms for food preparation, processing or treatment  moveable or temporary premises (market stalls, mobile food vans) and home businesses
  6. 6. © FSAI  Transport  Equipment  Food Waste  Water Supply  Personal Hygiene  Provisions applicable to foodstuffs (contamination, temperature control)  Wrapping and packing  Heat treatment
  7. 7. © FSAI Keep cold food cold (below 5°C) Keep hot food hot (above 63°C) Wash hands frequently Don’t cross-contaminate – keep raw and cooked foods separate Clean as you go Use reputable suppliers Have good work flow to reduce risks Train staff Common Sense Stuff
  8. 8. © FSAI NB! You are responsible for ensuring the food you produce/process/prepare/sell is safe
  9. 9. © FSAI Register Your Business Must register as a food business with relevant Competent Authority HSE Local Authority DAFM SFPA Give them a call to discuss your business and to get a registration form Contact details are on our website
  10. 10. © FSAI Approval Some businesses require approval Generally producers/manufacturers/processors of foods of animal origin  Slaughterhouses  Meat processers  Meat product manufacturers (e.g. hams, salamis, sausages)  Egg producers  Producers of dairy products (e.g. milk, cheese, yoghurt), fish processors  Producers of processed fishery products (e.g. smoked fish, marinated fish)
  11. 11. © FSAI Remember! Contact Competent Authority at earliest stage of business development These are your inspecting officers You won’t always be inspected before you start trading Frequency of inspection is based on risk assessment Once registered you can start trading
  12. 12. © FSAI Food Safety Management System Based on Principles of HACCP
  13. 13. © FSAI HACCP ...... Is it a bird? Is it a plane?
  14. 14. © FSAI No..it’s just a really bad name for a system that helps you control risks and hazards HACCP = Your food safety management system HACCP stands for Hazard Analysis and Critical Control Points
  15. 15. © FSAI Law requires that you have a food safety management system in place based on the 7 principles of HACCP
  16. 16. © FSAI What are the 7 Principles of HACCP? • Indentify hazards e.g. Bacteria, metal, detergents • Determine critical control points (CCP) e.g. Cooking to 70C for 2 mins • Establish critical limits e.g. Centre of food must reach 70C for 2 mins • Establish system to monitor control of CCP e.g. Recording final cooking temp • Establish corrective action to be taken if CCP out of control • Verify system is working • Documentation of procedures
  17. 17. © FSAI Your Food Safety Management System allows you to: Identify risks and hazards Put a system in place to control them Develop a plan of action for when things go wrong
  18. 18. © FSAI Flexibility Not necessary to always apply full HACCP principles Risk assess your business and decide how best to control hazards then decide on an option below  Comply with basic hygiene prerequisites (Article 4 and Annex II of Regulation 852/2004)  Use an established standard e.g. NSAI standard for caterers  Apply HACCP principles e.g. using FSAI’s Safe Catering Pack
  19. 19. © FSAI Very Important! There should be ownership of this system – not just a folder on a shelf It should be constantly reviewed, tested and updated All staff should be aware of their role in making the system work
  20. 20. © FSAI Designed for caterers Helps business to put system in place DVD Record Books Workbooks Safe Catering Pack
  21. 21. © FSAI Traceability
  22. 22. © FSAI What Comes In and What Goes Out  Must have a system in place that records food and ingredients that are supplied and food and ingredients that are sold on  Exception where sale is to the final consumer e.g. shop, restaurant, café, butcher shop Further Information FSAI’s Guidance Note No.10 – Product Recall and Traceability
  23. 23. © FSAI Why is Traceability Important? If something goes wrong with a food product you have supplied, an up-to-date and detailed traceability system: Allows for speedy identification of the problem Permits quick recall/withdrawal of affected product(s) if necessary Minimises risk to the consumer Minimises reputational and financial damage to the food business
  24. 24. © FSAI Food Safety Training
  25. 25. © FSAI What you need to know about training Legally required to undertake food safety training and/or be supervised in line with the level of activity you are involved in Important! You do not necessarily have to attend a food safety training course. There are a number of ways you can fulfil your legal requirements for training A certificate is not necessary. It is more important that you can demonstrate working safely and hygienically with food
  26. 26. © FSAI Use our training guides and other training resources Attend the FSAI’s Food Safety and You course Get an in-house Trainer Avail of e-learning programmes Attend a course Help yourself or get help
  27. 27. © FSAI Starting a Food Business in the Home
  28. 28. © FSAI What to consider? Contact competent authority straight away to discuss feasibility Home environment may not be suitable for some activities Kitchen may not be suitable for type/volume food to be produced Must keep domestic and business activities separate
  29. 29. © FSAI Additional legislation you may need to think about
  30. 30. © FSAI General Labelling rules Product specific labelling rules e.g. Beef, fish, honey, jam Nutrition and health claims Microbiological criteria
  31. 31. © FSAI Useful Publications HACCP HACCP Pack Guidance Note No. 11 Traceability and recall – Guidance Note No. 10 Food stalls – Guidance Note No. 16 Shelf-life Determination – Guidance Note No. 18 Microbiological criteria – Guidance Note No. 26
  32. 32. © FSAI How to Contact Us Advice Line - Mon-Fri 9am to 5pm: 1890 336677 Email: info@fsai.ie Website: www.fsai.ie/subscriptions www.facebook.com/FSAI @FSAIinfo
  33. 33. © FSAI

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