The main law in relation to food safety is the Food Safety Act (1990), which provides a framework for food legislation in Britain and creates offences in relation to safety, quality and labelling. Each of the UK countries (Wales, Scotland, England and Northern Ireland) have their own country-specific version of this law.
The main purpose of the law is to make sure that the food people buy to eat is fit for human consumption and will do no harm.
The Food Hygiene Regulations (2006, 2016) ensure that all workers involved in the handling, preparation or provision of food are required by law to have received appropriate training in how to handle food safely. This means that any health and social care organisations such as hospitals, care homes, and schools who provide food need to comply with these regulations. It is considered good practice for workers to complete accredited training, especially those whose main role is in preparing food such as kitchen staff. However, the knowledge and skills could be acquired through on-the-job training and/or self-study.
The Food Standards Agency are an independent Government department working across England, Wales and Northern Ireland to protect public health and consumers' wider interests in food. They make sure that food is safe and is what it says on the label.
Watch the following video on this link from the Food Standards Agency to learn more.
https://www.food.gov.uk/about-us/who-we-are
Every person working in a food-handling area must maintain a high level of personal hygiene. The organisation must ensure that strict hygiene rules are followed in order to prevent cross-contamination of food which can lead to ill health.
Employers must also ensure that staff are trained in food hygiene and that essential equipment and cleaning products are available.
Y brif gyfraith mewn perthynas â diogelwch bwyd yw Deddf Diogelwch Bwyd (1990), sy'n darparu fframwaith ar gyfer deddfwriaeth bwyd ym Mhrydain ac yn creu troseddau mewn perthynas â diogelwch, ansawdd a labelu. Mae gan bob un o wledydd y DU (Cymru, yr Alban, Lloegr a Gogledd Iwerddon) eu fersiwn sy’n benodol i’w gwlad eu hunain o'r gyfraith hon.
Prif bwrpas y gyfraith yw sicrhau bod y bwyd y mae pobl yn ei brynu yn addas i'w fwyta gan bobl ac na fydd yn gwneud unrhyw niwed.
Mae'r Rheoliadau Hylendid Bwyd (2006, 2016) yn mynnu bod yn rhaid i bob gweithiwr sy'n ymwneud â thrin, paratoi neu ddarparu bwyd fod wedi cael hyfforddiant priodol ar sut i drin bwyd yn ddiogel. Mae hyn yn golygu bod angen i unrhyw sefydliadau iechyd a gofal cymdeithasol fel ysbytai, cartrefi gofal ac ysgolion sy'n darparu bwyd gydymffurfio â'r rheoliadau hyn. Ystyrir ei bod yn arfer da i weithwyr gwblhau hyfforddiant achrededig, yn enwedig y rhai sy'n bennaf gyfrifol am baratoi bwyd, megis staff y gegin. Fodd bynnag, gallai'r wybodaeth a'r sgiliau gael eu caffael drwy hyfforddiant mewn swydd a/neu hunan-astudio.
Mae'r Asiantaeth Safonau Bwyd yn adran annibynnol o'r Llywodraeth sy'n gweithio ledled Cymru, Lloegr a Gogledd Iwerddon i amddiffyn iechyd y cyhoedd a buddiannau ehangach defnyddwyr mewn bwyd. Maen nhw'n gwneud yn siŵr bod bwyd yn ddiogel a bod yr hyn mae'n ei ddweud ar y label yn wir.
Gwyliwch y fideo canlynol ar y ddolen hon gan yr Asiantaeth Safonau Bwyd i ddysgu mwy.
https://www.food.gov.uk/cy/about-us/pwy-ydym-ni
Rhaid i bob unigolyn sy'n gweithio mewn ardal trin bwyd gynnal lefel uchel o hylendid personol. Rhaid i'r sefydliad sicrhau bod rheolau hylendid llym yn cael eu dilyn er mwyn atal traws-halogi bwyd, sy'n gallu arwain at afiechyd.
Mae'n rhaid i gyflogwyr hefyd sicrhau bod staff yn cael eu hyfforddi mewn hylendid bwyd a bod offer a chynhyrchion glanhau hanfodol ar gael.
Study the images and note how cross contamination of food can be prevented.
Astudiwch y delweddau a nodi sut mae’n bosibl atal traws-halogiad mewn bwyd.