Food safety management procedures
Regulation (EC) No. 852/2004 states that food business operators shall put in place, implement and maintain permanent procedures based on Hazard Analysis and Critical Control Point (HACCP) principles.
This means food business operators need to show some evidence that they have thought about their business procedures, identified significant hazards, and know how to control them.
Examples include:
- Temperature probes should be checked regularly to make sure their readings are accurate.
- Check your premises regularly for signs of pests.
- Certain foods need to be kept chilled to keep them safe for example, food with a ‘use by’ date or food that says ‘keep refrigerated’ on the label.
- Always keep raw meat/poultry and eggs separate from other foods when you are preparing them.
The level of documentation food businesses are required to keep will depend on the size and nature of the food business.
Why implement these procedures?
- It is a legal requirement for all food businesses
- If your business is taken to court you may be able to demonstrate that you had exercised due diligence through arrangements in place to prevent an offence being committed
- It helps ensure food is safe for customers to eat
More information
The Safer Food Better Business pack issued by the Food Standards Agency will offer guidance through compliance issues. There are two different packs – one for small catering businesses and one for small retail businesses. These can be downloaded or ordered from the Food Standards Agency website at www.food.gov.uk
How to contact us
Environment and Development Services
Food Safety Team
Textile Hall
Manchester Road
Bury
BL9 0DG
Phone: 0161 253 5566
Fax: 0161 253 5528
E-mail: environmentalhealth@bury.gov.uk
