| Abstract |
Many employers have expressed concern at what they see as a conflict between food hygiene law which sets maximum food product temperatures lower than those required as 'reasonable' for employees health, safety and welfare in health and safety law. Additionally, employees and trade unions are concerned at the increasing trend towards more work at increasingly lower temperatures. This guidance, prepared between HSE's Food National Interest Group, Department of Health, the Ministry of Agriculture, Fisheries and Food and relevent trade associations and trade unions, indicates there is no conflict in law and sets out how you can meet both hygiene and health and safety objectives. If difficulties remain it is hoped that discussions between employers and the relevent enforcing authorities could find a mutually acceptable solution. Contents: Introduction; Summary; Food hygiene requirements; Health and safety legislation; Particular situations; Practical application; |
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