All food businesses must have a documented food safety management system based on Hazard Analysis and Critical Control Points (HACCP) principles. This is a legal requirement to help ensure food is safe to eat.
Food safety management is about complying with food hygiene and food standards to produce safe food. Food businesses must ensure that they have food safety management procedures in place.
Safer Food, Better Business (SFBB)
For small to medium-sized businesses, the Safer Food, Better Business (SFBB) pack is a practical and easy-to-use system developed by the Food Standards Agency.
The SFBB pack includes:
- safe methods for avoiding cross-contamination, cleaning, chilling and cooking
- a supplier list
- staff training records
- a cleaning schedule template
- a daily diary and 4-week review
Download the SFBB pack from the Food Standards Agency
Printed copies are also available to purchase online.
HACCP Plans for larger businesses
Larger or more complex food businesses - such as manufacturers or butchers handling raw and ready-to-eat foods - may need a full HACCP Plan.
A HACCP system involves:
- looking closely at what you do in your business, what could go wrong and what risks there are to food safety
- identifying any critical control points and the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels
- deciding what action you need to take if something goes wrong
- making sure that your procedures are being followed and are working
- keeping records to show your procedures are working
Types of food safety hazards
There are three main types of hazards to manage:
- microbiological - harmful bacteria like Salmonella or E. coli 0157
- chemical - contamination from pesticides, allergens or acrylamide
- physical - foreign objects like glass, metal, plastic or insects
Your food safety procedures must be appropriate for your business and the risks involved.
Need help?
For advice or to request a free advisory visit email:
HBC.CommercialServicesTeam@hartlepool.gov.uk