Food Management Systems
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 has developed a pack for small catering businesses and retailers called Safer Food, Better Business (SFBB). 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 asks 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.
You can print out the new print-friendly version of the diary refill separately if you only need that part of the pack. This new version can be filled electronically and allows you to download the diary pages onto your computer desktop, fill them in, name them for the appropriate month and year and store them electronically, if you prefer.
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 firstname.lastname@example.org