The Legalisation, Regulation & Codes of Practice
Relating to the Catering Industry.
The aim of this assignment is to outline key aspects of regulation relating to the Catering & Hospitality industry, that as a trainer I would have to comply with.
The regulations and codes of practice are listed below, with a brief description covering the main elements.
The Health & Safety at Work Act 1974 (HASWA 1974). 
An Act of Parliament, it is a set of regulations that stipulate the actions to be taken by employers and employees to ensure the health, safety and welfare of all in the workplace, this being the individual and the company.
The Care of Substances Hazardous to Health (COSHH). 
These are a set of regulations for the use of hazardous chemicals used in all industries. These are a specific set of regulations for chemical usage in the catering industry. Each substance used in the kitchen should have a clearly written control sheet with diagrams explaining how to safely and effectively use the chemical. The sheet should also contain where applicable a hazchem symbol. This is a universally agreed sign that depicts the dangers if any of the chemical used i.e. oven cleaner. (This would have a toxic symbol on it). These control sheets should be kept in a holder next to the chemical dispenser in clear view of all operatives.
Hazard Analysis Critical Control Points (HACCP). 
This is a form of analytical process to identify forms of hazard that are involved in the production of food. These are a set of guidelines to help assess the risks involved in the production of foods. Before production of the food which is done at the menu planning stage all risks to the specific recipe are assessed and a safe production process is decided using a set of control points to minimalize the risks to food production.
An example of a risk assessment form can be seen in the references section.