How to comply with the Food Information Regulations (FIR) 2014
December 2014 is when the Regulations (FIR) came into force - it's all about having allergen controls in the business and the communication of allergen information to consumers.
We can provide businesses with our popular half day Food Allergen training session, to help you and your staff understand how to comply with the FIR Regulations.
In the UK around 20,000 people per week are made ill and several vulnerable people die as a result of eating contaminated food. Food businesses have a legal and moral obligation to ensure they are not contributing to these statistics. It is essential to food safety that all food handlers are aware of the hazards and controls associated with the types of food they produce.
What the law says...
From a training point of view the law requires that the Food Business Operator in any type of food business must ensure that staff are supervised and instructed and/or trained in food hygiene matters to a level necessary for the type of activity they are carrying out.
Food Hygiene Regulations require food businesses to implement and maintain food safety management procedures based on HACCP principles (Hazard Analysis Critical Control Points).
HACCP focuses on identifying the critical points in a process where food safety hazards could occur and puts steps in place to prevent things from going wrong. Keeping accurate records such as temperature checks, training records, delivery checks etc. are an important part of a HACCP system.
Please Note: The Food Safety Awards include HACCP or you may choose a specific HA CCP course.
The Food Information Regulations 2014 require food businesses to control the 14 main allergens in their business and provide accurate information for the consumer.
We can help you with straight forward solutions...
The most effective way of complying with these legal requirements is to obtain an appropriate qualification in food safety and to ensure the knowledge gained is implemented in the workplace. Having suitably qualified staff helps enable the business to demonstrate their commitment to providing safe food, being legally compliant and supports due diligence.
Many of our courses are nationally accredited with Highfield Qualifications, the leading awarding body for Food Safety and Health and Safety.
Level 2 Award in Food Safety in Catering/Manufacturing/Retail (1 day - Basic level) is generally recognised as the national minimum standard for food handlers, providing delegates with a basic knowledge of food safety and HACCP. (Highfield examined, accredited).
Level 2 refresher - All candidates who gain the Level 2 Award are recommended to take a refresher course within three years of completion.
Level 3 Award in Supervising Food Safety in Catering/Manufacturing/Retail (3 day - Intermediate level) for supervisors, managers, chefs and cooks ensures candidates are aware of the legislation applicable to food safety and how to best communicate the required standards to employees. It is particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems. The course gives candidates the confidence to lead by example, encourage good hygiene practices and take appropriate corrective action to make sure that all food activities are safe. (Highfield examined, accredited).
Level 4 Award in Managing Food Safety in Catering/Manufacturing (5 ½ day - Advanced level) provides senior employees with an in-depth knowledge of food safety and management. This qualification is suitable for those with management responsibilities for an operational team and who are responsible for advising and training in food safety. (Highfield examined, accredited).