Regulation (EC) No. 852/2004 states that food business operators shall put in place, implement and maintain permanent procedures based on Hazard Analysis and Critical Control Point (HACCP) principles.
In effect, food business operators need to show some evidence that they have thought about their business procedures, identified significant hazards, and know how to control them.
The level of documentation required will depend on the size and nature of the food business.
Why implement these procedures?
It is a legal requirement for all food businesses.
If your business is taken to court you may be able to demonstrate that you had exercised due diligence through arrangements in place to prevent an offence being committed.
It helps ensure food is safe for customers to eat.
Safer Food, Better Business
Safer food, better business (SFBB) is a food safety management system which has been developed by the Food Standards Agency to assist smaller businesses and is available for either caterers or retailers. However, should a business have already successfully implemented another food safety system, there is no requirement to change and adopt SFBB instead.
SFBB is a simple fact sheet system that shows how to ensure that the major potential hazards in catering or retail business can be safely controlled, namely those to do with the ‘4 Cs’:
The fact sheets are called ‘Safe Methods’. The idea is to look at the pack and decide which safe methods apply to your business, and follow them. You will be required to fill in what you do on some safe methods, and you may find that some safe methods do not apply to your business.
A simple diary is also provided for appropriate record keeping. Also included is a four-weekly review to ensure that the document remains up-to-date and to allow common problems to be identified and addressed. Other blank template documents such as a suppliers list, cleaning schedule and staff training record are provided.
You can download a Safer Food Better Business pack from the Food Standards Agency Website.