‣ Food Safety, Hygiene, Quality and Certification:
1. Food Safety
If your social enterprise deals with food products you must: a) ensurethat the food product is safe to eat; b) ensurethat you don ‟ t add, remove or treat the food product in a way that makes it harmful to consume; c) ensurethat the food product is of the quality that you have stated; d) ensurethat you don ‟ t mislead consumers by the way the food product is labeled, advertised or marketed; e) ensure traceability of the food product by keeping records on where you source the food product from and show this information when required; f) withdraw unsafe food products and complete an incident report; g) explain why the food product has been withdrawn or recalled, for example through a leaflet or poster, or through social media channels; h) display your food hygiene rating( if you sell food products directly to the public);
If are used additives in the food products, you must: i) only use approved ones; j) only use them if they are approved for use in the specific food product; k) ensure that the food additive doesn ‟ t exceed the maximum permitted level.
2. Food Hygiene
Part of complying with food safety is managing food hygiene. This can be done through a Hazard Analysis and Critical Control Point( HACCP) Plan. This is a requirement for any organization handling and selling food, and keeps the food safe from biological, chemical and physical safety hazards.
Food Contact Materials
Materials and packaging that can be reasonably expected to come into contact with food are called „ food contact materials ‟. These include:
� packaging;
� food processing equipment;
� cookware;
� worksurfaces.
To keep the food products safe for consumption:
� make sure that food contact materials don ‟ t transfer anything to the food they touch;
� make sure that food contact materials don ‟ t change the food they touch;
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