UK Hospitality - Updates to Industry Guide to Good Hygiene Practice Consultation

UK Hospitality have launched a consultation to obtain information and views relating to the updated version of the Industry Guide to Good Hygiene Practice.

The guide has been developed by the food industry and is recognised by the Food Standards Agency and Food Standards Scotland in accordance with Article 8 of Retained Regulation (EC) No. 852/2004. 

The guide deals only with requirements of Retained Regulation (EC) No. 852/2004 and the relevant parts of associated UK Food Hygiene Regulations

The guidance is laid out in a format designed to allow caterers to determine quickly whether their current or proposed arrangements comply with Food Hygiene Regulations.

The document remains a UK wide guide covering England, Scotland, Wales, and Northern Ireland.

The updated version of the guide includes four new sections.

  1. Food Crime
  2. Surplus Food / Donating Leftover Food to Charity
  3. Freezing and defrosting of food
  4. Chilled Vacuum Packed Meats – Shelf life.

The following amendments have been included.

  • The allergen section has been updated to reflect case law and policy changes
  • A good practice section on cleaning of ice machines has been added (Water Supply – ice) 
  • Legal references have been updated
  • Guidance on substituted products has been added (Allergens and HACCP)
  • A description of pre-packed for direct sale (PPDS) and reference to FSA and FSS guidance. 
  • The CCP decision tree has been simplified (annex 1)
  • Annex 2 The Background to Legislation section has been removed. 

The remainder of the guide stays substantially the same as 2016, with some wordsmithing changes and some clarification which was requested by FSA and FSS.

The updated version of the industry guide can be viewed as a pdf file on the UKH website here

To respond to the consultation please email comments on the guide to dthomson@ukhospitality.org.uk.

 

 

 

 

REHIS is a registered charity in Scotland, SC009406

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