Food hygiene and the inspection procedure of food hawkers.

Abstract

The prime objective of any EHO is to Maintain and improve standards of health and hygiene. The aims of this study are the following: ->To investigate an area of great importance in the food sector, especially as regards to the delivery, displaying, storage, personal and premises hygiene as well as temperature control. ->To ensure the highest standards of food safety for the consumers when buying from food hawkers. ->The Inspection procedure adopted by the EHO during investigation of a Food Borne illness and when registering a new food hawker. -> The inspection procedure and requirements of a fish hawker, fruit and vegetables hawker and a delicatessen hawker will be discussed in more detail. ->By making reference to various local legislations, such as the Food Safety Act of 2002, and by its Subsidiary Legislations, and European Union Food laws & regulations within the EFSA.