This Bitesize event will explore when an Environmental Health Officer (EHO) or an Authorised Officer might consider taking immediate action to close a business or prevent the use of equipment, a process or a treatment in a food business.
The legal requirements under the Food Safety and Hygiene (England) Regulations 2013 and the Food Hygiene (Wales) Regulations 2006 will be looked at, as well as:
• Key definitions such as ‘health risk conditions’ and ‘imminent risk’
• The inspection and decision-making process
• Alternative enforcement options and voluntary arrangements
• Procedures leading up to the service of a Hygiene Emergency Prohibition Notice including:
o Liaison with lawyers and the Court
o Drafting and subsequent service of notice
• Liaison with the Food Business Operator
• The application of a Hygiene Emergency Prohibition Order and hearing at Court
• What needs to be proved at Court?
• What evidence can be relied upon?
• The granting or refusal of the Hygiene Emergency Prohibition Order
• Monitoring and lifting of the Hygiene Emergency Prohibition Notice or the Hygiene Emergency Prohibition
• This session will give an overview of a suggested approach in dealing with food businesses where the health risk condition is fulfilled and there is an imminent risk
• It will explain the procedures for formally dealing with such premises
• Suggestions will be made regarding liaison with key personnel
• There will be specific examples given to delegates to illustrate where emergency prohibition may be appropriate
Who should attend
• Environmental Health Officers (EHOs) and Authorised Food Safety Officers who wish to refresh their knowledge or who may be taking on Hygiene Emergency Prohibition responsibilities
• Food Safety Consultants and Food Business Operators who have an interest in this type of intervention
CPD: 2 hours