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RetailSafe
This manual contains guidance on food safety standards for retailers handling unwrapped high risk food, developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee on behalf of the Food Standards Agency Scotland. The guidance builds on existing good practice and takes account of the requirements of European food safety legislation which requires that all food businesses apply food safety management procedures based on 'Hazard Analysis and Critical Control Point' (HACCP) principles.
CookSafe
This manual contains guidance on food safety standards for the catering industry, developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee on behalf of the Food Standards Agency Scotland. The guidance builds on existing good practice and takes account of the requirements of European food safety legislation which requires that all food businesses apply food safety management procedures based on 'Hazard Analysis and Critical Control Point' (HACCP) principles.
CookSafe
Guidance developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee for the Food Standards Agency Scotland. HACCP = Hazard Analysis and Critical Control Point
CookSafe
CookSafe is a guidance to help the catering sector comply with the HACCP (Hazard Analysis and Critical Control Point) requirements of food safety legislation. Its development drew upon expertise from the catering sector, Local Authorities and the Scottish Food Advisory Committee. Today CookSafe is used in over 35,000 catering establishments and has proven to be a valuable resource, building on existing good practice, raising food safety standards and in doing so, better protecting consumers. During 2011- 2012 the Agency issued updated advice on cross contamination prevention. Three of the House Rules in CookSafe have been updated from the original 2005 version to introduce this new advice - Personal Hygiene, Cleaning and Cross Contamination Prevention. This version of CookSafe (version 1.2) includes all these new sections.
ButcherSafe
The ButcherSafe manual has been developed to help butchers comply with the Hazard Analysis and Critical Control Point (HACCP) requirements of food safety legislation. Contents include: an Action plan to record progress; introduction - guidance on the manual and on HACCP terms; business scope - provides a template for you to write your business scope; house rules - contains guidance and templates to help write individual house rules building on day-to-day safe working practices; records - contains guidance and templates to link in with other sections
The Food Hygiene (Scotland) Regulations 2006
Enabling power: European Communities Act 1972, s. 2 (2). Issued: 16.01.2006. Made: 09.01.2006. Laid before the Scottish Parliament: 10.01.2006. Coming into force: 11.01.2006. Effect: S.I. 1995/614, 3124; 1996/1499, 3124; 1997/2964; 1998/871, 2424; 1999/1103 & S.S.I. 1999/186; 2000/62; 2002/255; 2003/311, 411; 2005/332, 616 amended & S.S.I. 2005/505 revoked. Territorial extent & classification: S. General. Partially revoked by S.S.I. 2011/84 (ISBN 9780111012727) & 2013/307 (ISBN 9780111021804) & SSI 2014/118 (ISBN 9780111023358) & SSI 2014/312 (ISBN 9780111025031). EC note: These regs provide for the execution and enforcement of Regulations No. 852/2004; 853/2004; 854/2004 and implement these Commission Regulations 2073/2005; 2074/2005; 2075/2005; 2076/2005.
Oxford Handbook of Occupational Health
Fully revised for this second edition, the Oxford Handbook of Occupational Health provides a concise practice-based guide. Bringing together the latest legislation and guidance with current practice in the field, this is your authoritative guide to assessing and managing health risks in the workplace. Consisting of twelve sections covering the full breadth of practice, the Handbook includes workplace hazards and diseases, occupational health emergencies, and practical procedures. This second edition is also updated with new information on psychiatric emergencies, psychological therapies, chronic pain management, writing a policy, and obesity. Providing a thorough, easy-to-use guide to the whole of occupational health, this Handbook is the essential resource for all occupational physicians, occupational health nurses, occupational hygienists, and all those dealing with workplace health and fitness, giving you the information you need at your fingertips.
Food Processing
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