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Food Safety Management

Hazard Analysis and Critical Control Point (HACCP) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

 

Chicken-burgerThere are several documents available that offer guidance on how to complete a hazard analysis for your business. Your hazard analysis system should be reviewed every year and whenever you make any changes to your business for example to your menu or equipment.

  • Carryout enforcement where businesses do not implement and maintain a procedure based on HACCP principles.
  • Offers advice and guidance on a food safety management procedure based on HACCP principles appropriate to your business

You are required by law to ensure you have a food safety management system based on HACCP principles. This should detail how you intend to produce food safely and specify the monitoring you are undertaking to verify the system is safe.

This will be checked on your inspection. Failure to comply with this requirement can affect your food hygiene rating score and may result in enforcement. You should have the system operational whilst you are trading.

There are alternative ways of complying with the requirement. This includes completing a full HACCP document or using the SFBB folder from the Food Standards Agency.

Forms and Guidance



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