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Law enforcement | Food
hygiene course | Labelling &
composition |
Partnerships |
Food poisoning |
National Food Safety Week |
Meat inspection
The primary aim of the Food Team is to ensure that food
prepared, consumed or stored in the City is safe and free from
risks to health, and that the responsibility for ensuring this is
both understood and acted upon by food businesses within the Square
Mile.
Food Service Plan
Food Service Enforcement Plan
2012-2013
The Food Service Enforcement Plan shows the work for the Food
Team over various areas of food law enforcement and advice.
Download a copy of the 2011-2012 plan using the link below.
Food Service Enforcement Plan
2011-12 (PDF, 179kb)
Our Service Enforcement Plan for 2012 - 2013 will go to the
Porth Health and Environmental Services Committee on Tuesday, 13
March 2012.
Law enforcement
The general information on the food safety law enforced in the
City can be accessed through the Food Standards Agency's webpages which
contain further links to detailed areas.
A database of City food businesses, some 1700 premises at
present, is maintained and regularly updated by the Port
Health & Public Protection Service. More than 1000 visits to
food businesses are carried out each year according to the
nationally-agreed priority rating systems for Food Hygiene and Food
Standards. The findings of the latest inspections are placed
onto a national
website in the
form of star ratings for Food Hygiene. The City will shortly
transfer from the Scores on the Doors scheme to the
National Food Hygiene Rating Scheme.
The registration of establishments used for a food business
(including market stalls, delivery vehicles and other moveable
structures) is required by law. A new requirement is that offices
of food businesses must be registered even if no food is actively
handled there. Further guidance is on the second page of the form,
download through the link below. Registration allows local
authorities to keep an up-to date list of all those premises in
their area so they can visit them when they need to. The frequency
of the visits will depend on the type of business.
Download a copy of the registration form
here (36kb)
Register on line
Advice on good practice and compliance is provided to ensure
businesses meet common basic standards. Guidance on design, changes
in legislation, or matters of public health concern is also given
and training courses in basic food hygiene are provided for food
handlers throughout the year. Please phone our general services
number or email
publicprotection@cityoflondon.gov.uk
to make an enquiry. In addition, a range of health promotion
activities is undertaken.
The primary aim of the Food Team is to ensure that food
prepared, consumed or stored in the City is safe and free from
risks to health, and that the responsibility for ensuring this is
both understood and acted upon by food businesses within the Square
Mile.
The Basic Food Hygiene
Course
People who handle and prepare open unwrapped food such as cooks,
kitchen assistants and sandwich bar workers are advised to attend a
basic six hour course in food hygiene - The Basic Food Hygiene
Course. Managers or Supervisors who handle any type of food also
advised to have the basic training. It is good practice for
staff in these grades to take further training to Intermediate or
Advanced level.
The City of London runs the Basic Food Hygiene Course every
other month in our offices at :
Walbrook Wharf,
78-83 Upper Thames Street,
London,
EC4R 3TD.
Click here to view a Google map of the
area indicating location of office.
The courses start at 9am and finish at 4.30 pm.
The course costs £60 inclusive per person.
You can find out more about training by contacting Mrs Tricia
Jones on telephone 020 7332 3001, by sending an email to
publicprotection@cityoflondon.gov.uk
Various training providers offer courses. Some offer
training on-site or in foreign languages. Others provide web
based training. The following document lists some of the
training providers but please note that we cannot recommend any
particular trainer.
List of other training providers (9kb)
Labelling and Composition
Food sampling is carried out, both as part of a regular
monitoring programme in conjunction with other London Boroughs, the
Central Public Health Laboratory and the Communicable Disease
Surveillance Centre at Colindale and the Public Analyst and to
target specific areas of concern. There is close liaison with many
other organisations, both local and national, to ensure advice
given and action taken is as effective, consistent and up to date
as possible.
The Team is able to respond rapidly to complaints from members
of the public, including the hygiene of premises and the condition
or labelling of food purchased.
Please phone our general services number or email
publicprotection@cityoflondon.gov.uk
to register any complaint on matters of Food Safety within the
City of London.
More information can be found on our
Food Labelling and Composition page.
Food poisoning
Notifications of potential cases of food poisoning are
investigated in close liaison with the NE London
Sector of the Health Protection Agency and allied agencies as
necessary, and action taken to limit or prevent the further spread
of disease. Information about food alerts issued by the Department
of Health and Food Standards Agency are disseminated to food
businesses.
Cases of infectious disease occurring in the City are
investigated, contacts traced and advice and guidance given on the
prevention of spread and recurrence. There is close collaboration
with the Consultant in Communicable Disease Control of the
NE London Sector of the
Health Protection
Agency in all cases. Please phone our general services number
or email
publicprotection@cityoflondon.gov.uk
to contact the Department about Food Poisoning or similar
diseases.
National Food Safety Week
National Food Safety Week is the point in the calendar for
highlighting food safety and the basic principles of food hygiene.
With nearly 80,000 reported cases of food poisoning in the UK per
year the National Food Safety Week aims to raise awareness of the
importance of food hygiene to everyone preparing, cooking and
storing food.
The National Food Safety Week is raising awareness of the
4 Cs for Food Safety: Cleanliness, Cooking, Chilling and
Cross-contamination.
- Cleanliness: Keep your kitchen, equipment and work surfaces
clean
- Cooking: Make sure food is properly cooked before eating
- Chilling: Keep perishable foods cold until you cook or eat
them
- Cross-contamination: Don’t let harmful germs spread around your
kitchen
Newsletters from previous years are also available.
A leaflet providing advice to caterers on severe food allergies
has also been published and is available to download below.
Download the food allergies leaflet
here (883kb)
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