You must put in place a system based on food safety practices that you will already be familiar with.
The system must be based on Hazard Analysis Critical Control Point (HACCP) which helps to prevent problems rather than reacting to them after they have happened.
Why put in place a food safety management system based on HACCP?
- It is legal requirement for all food businesses
- If your business is taken to court you may be able to demonstrate that you had exercised diligence through arrangements in place to prevent an offence being committed
- It helps ensure food is safe for customers to eat
For further advice contact the Food Safety Team. See 'Related Contacts' on the right of the page.
Safer Food Better Business is a national food safety management system. See 'Related Items' on the right of the page