Guernsey's food laws are being tightened up…. The new regulations bring the island into line with the rest of Europe. Under the new rules everyone who handles food in their job will have to receive appropriate training and companies must be able to show where their produce comes from. Deputy Chief Environmental Health Officer Tony Rowe says it's all in the interests of public health but it might involve a bit more work for retailers. A leaflet explaining all the changes has been produced and will be distributed to food businesses this week.

This new HACCP (Food Safety Management Programme) appears to be voluntary in nature and in no way does it bring Guernsey into line with the UK application of the laws. What I would like to know is-:

What are the requirements for licensing a food premises/operation on the island? 

Is HACCP application and training a prerequisite for obtaining a license?

Basic food hygiene is not compulsory here for food handlers so what hope for food safety?

Why do we not follow the pilot project in Scotland whereby all food outlets have to post their EHO audits on public display? This shows the public not only that premises are audited but also what standard has been reached.

Can we use this opportunity to benefit all members and our profession? There is a lot of doubt and insecurity over this issue, wrong application of HACCP can cause even worse problems than what it is meant to solve. Why not get EHO, manufacturers, caterers, education etc. round the table and approach this in a united front?

 I did post this issue last year and warned of the issues arising, I am not trying to scaremonger or drum up business - our industry is evolving and moving on, we should not be left wanting or behind.

Regards

Paul

Firstly, traceability (Not quite sure if the OED has this listed, but I can understand the concept).

Secondly and I quote "The requirement to demonstrate and maintain a documented food safety management system based on the HACCP principles". HACCP then.

Thirdly, A set guideline of food hygiene training requirements.

Now, Paul, are these not what you have stated are not legislation in Gsy? or am I really misguided?

I believe that the Law Update makes requirement that all food premises have to have a full hygiene plan, along with relevant training for relevant members of staff. This would seem a super balance of providing food safety, and not applying the incredibly rediculous amount of wasted money, time and effort that is applied to UK businesses. Is it not a lot safer to cover your ***, and get yourself safe? Any business not doing this, does not deserve to trade.

Spot on with your observations, how do we (the public) know that the trade is implementing Codex HACCP principles and not a paper excercise. Too many Food Safety Systems fail because they are too complicated and not user friendly. A system is put in place - as you say to cover your a**e - but it does not benefit food safety in anyway. I have seen too many operations where the documentation is completed after service or even the next day - a chef will sit down with different couloured pens and fill in food temperatures,  fridge temperatures etc. with invented data. This comes down to poor training and inappropriate resources, all I am trying to point out is the training and education must be in place first and kept up to date. I have numerous enquiries whereby HACCP and what is required is causing great confusion and the main question is how much information and depth of HACCP should be implemented. I ask  people to clarify their position with the local EHO - as said HACCP and Basic food hygiene certification should be compulsory for anyone involved in the food industry. Why don't we have a forum whereby all fears and issues can be resolved and a path laid out for all to follow. One good question is hedge veg.? Where does this fit in?

Regards

Paul

I honestly do not think this has been thought out as to how it will actually happen.