Food safety management systems
Also known as Hazard Analysis and Critical Control Point systems
Hazard Analysis and Critical Control Point (HACCP) is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level.
These procedures will help you produce and sell food that is safe to eat, providing you keep up-to-date documents and records relating to your procedures and regularly review procedures to ensure they reflect what you produce or how you work.
Safer food, better business
There is a free food safety management system suitable for most food premises and available from the Food Standards Agency. Its called Safer Food Better Business and the pack provides information and templates for you to use.
It is approved by Environmental Health Officers.