Food Safety & HACCP
Hazard Analysis Critical Control Point
Hazard Analysis and Critical Control Point (HACCP) is a system for reducing the risk of safety hazards in food. The system requires that potential hazards are recognised and controlled at points in the process. This includes chemical, physical and biological hazards.
For more information on food safety and HACCP see our guides below.
In the interest of good food hygiene it is important that hands are washed properly and to avoid handling food if ill or the person has cuts or sores on their hands. Germs easily spread through ...
As part of routine local authority inspections, an enforcement officer will check that any food business has an appropriate HACCP based food safety management (FSMS) in place.
In November 2010 The Food Standards Agency launched a national food hygiene rating scheme, the scheme is run by local authorities in England, Wales and Northern Ireland in partnership ...
The Food Standards Agency (FSA) is an independent government department responsible for food safety and hygiene across the UK. The FSA work with businesses in the UK to ensure ...
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Health and Safety Executive (HSE)
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