Details:
These two half-day workshops will look at:
• The type of activities that may require approval
• Responsibilities of Food Business Operators and Authorised Officers
• The legal context
• Exemptions
• The division of enforcement responsibilities with respect to approvals
• The approval process: advisory visits and formal inspections
• What Authorised Officers consider when food businesses seek approval: structure and equipment requirements, requirements for HACCP-based procedures and the prerequisite programme, and confidence in management requirements
• What Authorised Officers consider once conditional approval has been granted
• Changes to approvals
• Seasonal businesses and other temporary closures
• A few words regarding traceability
• The role of Food Safety Consultants and third-party accreditation
• What happens if it all goes wrong? Food detention etc., remedial action notice, suspension or withdrawal of approval, and prosecution
• Enforcement action for unapproved premises
• Delegate exercises will be used, along with worked examples of a meat preparation manufacturer and other activities
Objectives
• Provide delegates with an overview of the approval process
• Assist delegates with the interpretation and implementation of the legislation
• Explain the type of activities which may require approval and what happens if it all goes wrong
• Provide guidance as to how to determine if an exemption for approval may apply
• Give advice and tips on approval inspections
• Direct delegates to useful guidance and other information
Who should attend
• Environmental Health Officers (EHOs) and Authorised Food Safety Officers who are looking to refresh their knowledge or those who may be taking on approval of establishment responsibilities
• Food Safety Consultants and Food Business Operators who have an interest in the type of establishments which may require approval
CPD: 6 hours
