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Food Business - Food Safety Management Systems

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Under the Food Hygiene (England) Regulations 2006, all food businesses are required to implement and maintain a Food Safety Management system based on the principles of HACCP (Hazard Analysis Critical Control Point).

The table below details the HACCP principles and gives a practical example:

HACCP Principle

Explanation / Example

Identification of Hazards Physical, Chemical or Bacterial hazards that could occur throughout the food operation
Critical Control Points Identification of points which are critical to food safety e.g. thorough cooking of foods.
Controls Setting limits, e.g. cooking temperatures of high risk foods above 75ºc
Monitor Recording - e.g. of cooking or storage temperatures
Corrective Action Is the action to be taken if a control fails, e.g. what to do if the cooking temperature (control) is not reached
Documentation Records - e.g. of temperatures
Review Making sure the system works effectively and is being adhered to

The Food Standards Agency (FSA) have devised the Safer Food, Better Business (SFBB) pack which is a food safety management system based on HACCP principles.

There are two different SFBB packs - one for small catering businesses and one for small retail businesses.

If you would like to order a copy of either of these packs call 0845 606 0667 or email foodstandards@ecgroup.uk.com or these can be downloaded directly from the FSA website

For further information on HACCP or SFBB please contact:

Environmental Health
Bridgnorth District Council
Westgate
Bridgnorth
Shropshire
WV16 5AA
Telephone: (01746) 713150 email: health@bridgnorth-dc.gov.uk

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