Food Management Systems

Last updated: 22/08/2011 Add to My Bookmarks Subscribe

If you are running a food business already you should have identified what might go wrong with the food and have put in food safety procedures to make sure that the food you sell is safe.

It is based on food safety practices that you should be familiar with.

From 1 January 2006, new food safety regulations came into force. Therefore it is important that you are aware of the changes that will affect your business and the way you handle food. This new legislation requires the food business to operate a food safety management system which will help provide higher standards of food safety than those currently in place. The main emphasis is on hazard analysis and critical control point (HACCP). To summarise, you must be able to show what you do to make the food safe and have it written down.

The Food Standards Agency have developed a pack for small catering businesses and retailers called Safer Food, Better Business. It is made up of safe method sheets and a diary. The safe method sheets highlight things that are important to make food safely and ask you to write down how you do things. They also provide advice on what to do when things go wrong. Every day the diary is signed to say that the safe methods have been followed and there is space to note anything different that happens or goes wrong. To order a pack please telephone 0845 606 0667 or email foodstandards@ecgroup.co.uk giving your full details. Alternatively a pack can be downloaded from the link to the right although please bear in mind this is a large document.

For some larger businesses, more detail may be required than that needed for Safer Food, Better Business. For further information please contact the Public  Health and Protection Department on 0300 1234 212 or email envhealthandlicensing@cornwall.gov.uk