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Food safety management

As well as having to make sure the food you produce is safe to eat, under regulations your food business must also show what you do to make food safely. You should keep written records of this.

As part of routine inspections, the enforcement officer will check that your business has a suitable 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 called 'controlling hazards'. Keeping records is an essential part of the HACCP systems.

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

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Last modified on 23 October 2020