Cyprus-Forum.com

[vaughanwilliams]

I challenge anyone to try Tango to Buddha in Kyrenia and tell me it isn't the best restaurant in Cyprus.
Tip: You'll need to book at least 3 weeks in advance for a Saturday evening.

Do you guys even know what you’re eating in the occupied territory… do they have a food health inspector?

http://www.ewfc.org/

http://www.ewfc.org/cyprus.html

The Belediye do have their own food and hygiene inspectors and there are national inspectors too. However, just like you guys, these guys are Cypriots and they pick and choose who they inspect and who they close down.
If you know the right people you get left alone.
Tell me it's different in RoC.

[RichardB]

I challenge anyone to try Tango to Buddha in Kyrenia and tell me it isn't the best restaurant in Cyprus.
Tip: You'll need to book at least 3 weeks in advance for a Saturday evening.

Do you guys even know what you’re eating in the occupied territory… do they have a food health inspector?

http://www.ewfc.org/

http://www.ewfc.org/cyprus.html

The Belediye do have their own food and hygiene inspectors and there are national inspectors too. However, just like you guys, these guys are Cypriots and they pick and choose who they inspect and who they close down.
If you know the right people you get left alone.
Tell me it's different in RoC.

I couldn't comment on what happens in the north

But in the ROC all premises have to comply now with the EU reglations 852/2004 which is the regulations regarding the running of food premises in the EU.

As such only premises complying with these regulations are allowed to operate as food premises.

Obviously if they are not complying they will be closed (quite rightly)

The main part of the regulation is that all food premises shall have a food safety managment system based on the principles of HACCP (Hazzard Analysis Critical Control Points) this is to ensure that food served is safe to eat.

This covers things such as Training, Temperature Control, Construction of premises, and others ( I wont go into here as it will take all day).

You will see on many websites for larger Hotels and Restaurants that they post that they are HACCP compliant meaning they have passed inspection by the relavent authorities and are given certification for the aforesaid.

There are procedures for redress if a company thinks it has been wrongly assessed.

In the old days - up until these regulations came into force food safety in the ROC was a bit haphazzard to say the least but I know now for a fact that things are much tighter

[vaughanwilliams]

I challenge anyone to try Tango to Buddha in Kyrenia and tell me it isn't the best restaurant in Cyprus.
Tip: You'll need to book at least 3 weeks in advance for a Saturday evening.

Do you guys even know what you’re eating in the occupied territory… do they have a food health inspector?

http://www.ewfc.org/

http://www.ewfc.org/cyprus.html

The Belediye do have their own food and hygiene inspectors and there are national inspectors too. However, just like you guys, these guys are Cypriots and they pick and choose who they inspect and who they close down.
If you know the right people you get left alone.
Tell me it's different in RoC.

I couldn't comment on what happens in the north

But in the ROC all premises have to comply now with the EU reglations 852/2004 which is the regulations regarding the running of food premises in the EU.

As such only premises complying with these regulations are allowed to operate as food premises.

Obviously if they are not complying they will be closed (quite rightly)

The main part of the regulation is that all food premises shall have a food safety managment system based on the principles of HACCP (Hazzard Analysis Critical Control Points) this is to ensure that food served is safe to eat.

This covers things such as Training, Temperature Control, Construction of premises, and others ( I wont go into here as it will take all day).

You will see on many websites for larger Hotels and Restaurants that they post that they are HACCP compliant meaning they have passed inspection by the relavent authorities and are given certification for the aforesaid.

There are procedures for redress if a company thinks it has been wrongly assessed.

In the old days - up until these regulations came into force food safety in the ROC was a bit haphazzard to say the least but I know now for a fact that things are much tighter

"Obviously if they are not complying they will be closed (quite rightly)"

Uless of course, if the inspector happens to be an old friend of the restaurant owner.

[RichardB]

I challenge anyone to try Tango to Buddha in Kyrenia and tell me it isn't the best restaurant in Cyprus.
Tip: You'll need to book at least 3 weeks in advance for a Saturday evening.

Do you guys even know what you’re eating in the occupied territory… do they have a food health inspector?

http://www.ewfc.org/

http://www.ewfc.org/cyprus.html

The Belediye do have their own food and hygiene inspectors and there are national inspectors too. However, just like you guys, these guys are Cypriots and they pick and choose who they inspect and who they close down.
If you know the right people you get left alone.
Tell me it's different in RoC.

I couldn't comment on what happens in the north

But in the ROC all premises have to comply now with the EU reglations 852/2004 which is the regulations regarding the running of food premises in the EU.

As such only premises complying with these regulations are allowed to operate as food premises.

Obviously if they are not complying they will be closed (quite rightly)

The main part of the regulation is that all food premises shall have a food safety managment system based on the principles of HACCP (Hazzard Analysis Critical Control Points) this is to ensure that food served is safe to eat.

This covers things such as Training, Temperature Control, Construction of premises, and others ( I wont go into here as it will take all day).

You will see on many websites for larger Hotels and Restaurants that they post that they are HACCP compliant meaning they have passed inspection by the relavent authorities and are given certification for the aforesaid.

There are procedures for redress if a company thinks it has been wrongly assessed.

In the old days - up until these regulations came into force food safety in the ROC was a bit haphazzard to say the least but I know now for a fact that things are much tighter

"Obviously if they are not complying they will be closed (quite rightly)"

Uless of course, if the inspector happens to be an old friend of the restaurant owner.

Trust me Vaughan, although i am not saying it is possible for this to happen it would be a very rare occurance nowadays. I know the system of Food Premises Inspection in the ROC and the operating body are very independent and fair.

If a food poisoning outbreak was to occur the only defence in a court of Law, if it were to get to that stage, is a defence of 'Due Dilligance' whereby the food operator has to prove he/she has taken all possible precautions to serve 'safe' food.

This would involve inspection of all relavent paperwork regarding the food safety managment system in place. If this were not available then a prosecution would be made. (fines of up to e2500 for each offence and up to 6 months imprionment for the operator) and in serious cases unlimited fines and up to 2 years imprisonment

It is simply not worth operating without the relevant systems in place. The costs are too great