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Food safety management

As well as being required to ensure that the food you produce is safe to eat, regulations say that your catering business must be able to show what you do to make food safely, and have this written down.

As part of routine inspections, the enforcement officer will check that your business has an appropriate HACCP-based (Hazard Analysis and Critical Control Point) food safety management system in place.

HACCP is an internationally recognised system of food safety management. It focuses on identifying the critical points in a process where food safety problems (or hazards) could arise and putting steps in place to prevent things going wrong. This is sometimes referred to as 'controlling hazards'. Keeping records is an essential part of the HACCP systems.

The Food Standards Agency provides further information on how to develop  a food safety management system.

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