Application of the food hygiene regulations to small small scale food enterprises operating from domestic kitchens: report to the Minister for Health and the Minister for Agriculture, Food and Forestry.

Hdl Handle:
http://hdl.handle.net/10147/575372
Title:
Application of the food hygiene regulations to small small scale food enterprises operating from domestic kitchens: report to the Minister for Health and the Minister for Agriculture, Food and Forestry.
Authors:
Department of Health (DoH) Food Safety Advisory Committee
Citation:
Department of Health. Food Safety Advisory Committee. 1994. Application of the food hygiene regulations to small small scale food enterprises operating from domestic kitchens: report to the Minister for Health and the Minister for Agriculture, Food and Forestry. Dublin. Food Safety Advisory Committee.
Publisher:
Department of Health (DoH)
Issue Date:
Jun-1994
URI:
http://hdl.handle.net/10147/575372
Item Type:
Report
Language:
en
Description:
Summary of Recommendations General 1. Controls should relate to the health risk involved in the manufacture of food i.e., the greater the potential risk to public health the more rigorous the controls. 2. All such food businesses should be known to the health board. Specific • A "Permit System" should be introduced for food businesses operating from premises used primarily as a domestic dwelling. • Each permit holder should have an identification number. • Persons intending to operate such a business should have to apply to the health board for a permit. The cost ofthe permit should not exceed £30 and be valid for a period not exceeding three years. • Structural requirements for compliance with the Food Hygiene Regulations should be commensurate with the type of business to be conducted. • Other activities which could pose a danger to public health should not be permitted while food manufacturing is taking place. • Such a "Permit System" would. only apply to the production of low risk foods such as: Bread, Scones, Apple Tarts; Flour confectionery (with low risk fillings - excluding cream), Jams, Preserves, Honey, Fermented meat products of low moisture content. • The use of a domestic kitchen should not be permitted where medium or high risk foods are to be produced. • The "Permit System" would only apply to kitchens where domestic appliances are used. The number and capacity of appliances should not exceed that for which the kitchen was primarily designed. . • The current application for registration fee of £200 should be reduced in respect of small scale manufacturers, • Guidelines should be drawn up and agreed by the health boards and the Department of Health for the operation of the "Permit System". • The production of foods such as cakes and jams for sales of work or charity cake sales should be exempt from these proposed controls.
Keywords:
HEALTH SERVICES AND THEIR MANAGEMENT; FOOD SAFETY; FOOD REGULAITONS; FOOD STANDARD; FOOD HYGIENE
ISBN:
0707603846

Full metadata record

DC FieldValue Language
dc.contributor.authorDepartment of Health (DoH) Food Safety Advisory Committeeen_GB
dc.date.accessioned2015-08-20T13:53:15Zen
dc.date.available2015-08-20T13:53:15Zen
dc.date.issued1994-06-
dc.identifier.citationDepartment of Health. Food Safety Advisory Committee. 1994. Application of the food hygiene regulations to small small scale food enterprises operating from domestic kitchens: report to the Minister for Health and the Minister for Agriculture, Food and Forestry. Dublin. Food Safety Advisory Committee.en_GB
dc.identifier.isbn0707603846-
dc.identifier.urihttp://hdl.handle.net/10147/575372en
dc.descriptionSummary of Recommendations General 1. Controls should relate to the health risk involved in the manufacture of food i.e., the greater the potential risk to public health the more rigorous the controls. 2. All such food businesses should be known to the health board. Specific • A "Permit System" should be introduced for food businesses operating from premises used primarily as a domestic dwelling. • Each permit holder should have an identification number. • Persons intending to operate such a business should have to apply to the health board for a permit. The cost ofthe permit should not exceed £30 and be valid for a period not exceeding three years. • Structural requirements for compliance with the Food Hygiene Regulations should be commensurate with the type of business to be conducted. • Other activities which could pose a danger to public health should not be permitted while food manufacturing is taking place. • Such a "Permit System" would. only apply to the production of low risk foods such as: Bread, Scones, Apple Tarts; Flour confectionery (with low risk fillings - excluding cream), Jams, Preserves, Honey, Fermented meat products of low moisture content. • The use of a domestic kitchen should not be permitted where medium or high risk foods are to be produced. • The "Permit System" would only apply to kitchens where domestic appliances are used. The number and capacity of appliances should not exceed that for which the kitchen was primarily designed. . • The current application for registration fee of £200 should be reduced in respect of small scale manufacturers, • Guidelines should be drawn up and agreed by the health boards and the Department of Health for the operation of the "Permit System". • The production of foods such as cakes and jams for sales of work or charity cake sales should be exempt from these proposed controls.en_GB
dc.language.isoenen
dc.publisherDepartment of Health (DoH)en_GB
dc.subjectHEALTH SERVICES AND THEIR MANAGEMENTen_GB
dc.subjectFOOD SAFETYen_GB
dc.subjectFOOD REGULAITONSen_GB
dc.subjectFOOD STANDARDen_GB
dc.subjectFOOD HYGIENEen_GB
dc.titleApplication of the food hygiene regulations to small small scale food enterprises operating from domestic kitchens: report to the Minister for Health and the Minister for Agriculture, Food and Forestry.en_GB
dc.typeReporten
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