Chefs in the dark on hygiene laws'

by Max Gosney

Pub chefs have criticised the Government for adopting a "casual" approach to advice over new food and hygiene laws due in January 2006.

Caterers expressed concern that they remain largely oblivious to updated regulations set to hit kitchens in six months.

The comments come after the Food Standards Agency (FSA) launched a £10m campaign to help local authorities ensure caterers are up-to-speed with next year's food hygiene law changes.

Nick Foster, head chef at the Drunken Duck Inn in Barngates, Ambleside in Cumbria, said: "I think the Government should have been offering advice earlier. We could be liable to fines if we fail to comply so I'd have expected to see something in black and white by now."

The new food hygiene laws aim to simplify the role of caterers in producing food safely and instill a "farm to fork" approach to food safety.

Lacklustre Government advice has left many small businesses at risk of falling foul of the new laws, said Brent Castle, head chef at the Three Crowns Inn in, Ullingswick, Herefordshire. He said: "I've had nothing sent to me about new food hygiene laws. Could someone please tell what's going on? Surely it's important that individual pub owners are given immediate and detailed support."

However the FSA claims it's new Safer Food Better Business (SFBB) project will reassure concerns among caterers over the food law changes.

Caterers can receive SFBB advice via their local authority said the FSA. The SFBB scheme includes a help pack with fact sheets and a diary for chefs to identify and log kitchen hazards.

For more information visit www.food.gov.uk