Posted By Gillian Lloyd Can someone enlighten me to the requirements of 'sign on, sign off' in relation to Food Hygiene please?

Posted By Ali Not come across that one before and I'm an ex Environmental Health Officer ! Wonder if it relates to factory hygiene (hand washing, sanitising, protective clothing etc)

Posted By Paul Harrison Gillian, The only 'new' general requirements (Jan 2006!!), were that all food businesses now require a FSM system based on HACCP (Regulation (EC) 852/2004 Article 5). The majority of other requiremnts remain the same although the legislation changed. The FSA have produce a pack called "Safer Food Better Business", for SME's to use,which as part of the monitoring and record keeping requirements has daily and monthly diary sheets that require opening and closing checks to be carried out and signed for (tick and a signature for the most). I can only think that this is what they are refering to, although a robust HACCP system should have elements of start up and closing checks and imho this should include a signiture. If you need any further assistance or get further info, please feel free to email direct, as I am still heavily active in FS as well as OHS. Cheers Paul

Posted By Paul Harrison Gillian If you log on, then go back to discussion, you can highlight my name in the response address name which shoould allow you to email direct. Paul

Posted By Stuart99 Hi I am a Principal EHO at Coventry I think it may relate to the SFBB pack produced by the Food Standards Agency that is deemed to meet the requirements of operating on HACCP principles. It has a daily sign off section to confirm opening and closing checks have been completed.