Food Industry Guide to Good Hygiene Practice: Mail Order Food
- Mail Order Fine Foods Association
- TSO (The Stationery Office)
This is the first in a series of practical guides for Food Industry and related industries giving guidance on how to comply with food hygiene legislation. 'Food Industry Guide to Good Hygiene Practice: Mail Order Food' has been officially recognised by the UK Food Standards Agency (FSA) and agreed with enforcers, industry, and other relevant stakeholders. Where an operator is following the guidance in this guide, any enforcement authority must take this into account when assessing compliance with legislation.
This guide covers the sale of perishable foods by mail order, when delivery to the final consumer is in an unrefrigerated vehicle. The term 'mail order' is used throughout to include all distance-selling operations, irrespective of how orders are received. 'Perishable foods' are defined in this context as those that are required by law, for food safety reasons, to be kept chilled/refrigerated and marked with a 'use by' date when prepacked for retail display.
The information in this guide will help operators in the mail order food industry both meet legal requirements and ensure food safety. Contents include:
Temperature control requirements for mail order foods
Application of food safety management procedures based on the principles of HACCP
Training and supervision
|Format||Paperback||Published||12 Feb 2007|
|Availability||Colour copy: 3 - 5 days||Delivery||Delivery options and charges|