Food Safety Management System
All food businesses, including retailers must document and operate a food safety management system which is based on the principles of Hazard Analysis and Critical Control Point (HACCP). This system enables food business operators to look at how they handle food and introduce procedures to make sure the food produced is safe to eat. It must also detail the monitoring you are undertaking to verify the system is safe.
There 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.
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 Safer Food Better Business folder created by the Food Standards Agency. to help small independent caterers and retailers comply with legislation. The packs provides guidance on cleaning, cross-contamination, and chilled or hot holding storage. It also provides cleaning schedules, training records and opening and closing checks. A range of packs are available to meet the needs of different businesses.
The SFBB pack and diary refills are available to download free of charge from the FSA website. You can either print them yourself or take them to your local print shop to be printed. You can also purchase a copy from South Gloucestershire Council for a fee. For further information please contact 01454 868001Is there anything wrong with this page?