Food safety management
Page updated on: 30/01/2024
As well as having to make sure the food you produce is safe to eat, you are legally required to show what you do to make food safely. You should keep written records of this.
Food safety management for businesses | Food Standards Agency
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.
Safer food, better business advice from Food Standards Agency
Hazard Analysis and Critical Control Point (HACCP) guidance from Food Standards Agency
Environmental Health
Food and Hygiene
- Register your food business
- Approval of food premises
- Food export certificate
- Food hygiene inspections
- Information on food hygiene ratings for food businesses
- Food sampling
- Food allergens
- Food labelling
- Labelling menus
- Changes to existing registration
- Closure of a Food Business
- Appeal against your food hygiene rating score
- Request a re-inspection of your food business
- The 'Right to Reply' to your food hygiene rating score
- Basic food businesses advice
- Food safety management
- Food safety training
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