Implementing the EC General Food Hygiene Directive

Abstract

Outlines the key points in the proposed new Food Hygiene Regulations. The new features are that: proprietors must ensure food handlers should be trained or instructed to a level “commensurate with their work activity”; food businesses will have a duty to identify and control potential food hazards; the industry is to be encouraged to develop Guides to Good Hygiene Practice.

Citation

Fallows, S. (1994), "Implementing the EC General Food Hygiene Directive", British Food Journal, Vol. 96 No. 8, pp. 44-46. https://doi.org/10.1108/00070709410068800