Food Safety Management

All food businesses must have a fully documented food safety management system. This means that you have to decide what it is that you do to produce food that is safe, and have this written down. Your Food Safety Management System needs to be based on a Hazard Analysis and Critical Control Point (HACCP) procedure or a “Safer Food Better Business” (SFBB) pack.

Food Business Operators need to identify steps which are critical to ensuring food safety. They must then make sure that adequate safety procedures are identified, implemented, maintained and reviewed for each of those identified steps.

The steps involved in a typical food business may include:

  • Purchase
  • Receipt of food
  • Storage
  • Preparation
  • Cooking
  • Cooling
  • Hot holding
  • Re-heating
  • Chilled storage
  • Serving

To set up a system, you will need understanding of food hygiene and safety, including food microbiology, legal requirements and the need for staff training.

It is a good idea if your food safety management system contains written records of temperature checks and of any problems found and the corrective action taken.

Food supplies, times and temperatures of storage, preparation and service, standards of hygiene for staff, equipment and the premises, and staff training should also be considered when setting up a food safety management system.

Further guidance regarding Hazard Analysis and Critical Control Point (HACCP) can be found on the Food Standards Agency website and ‘Safer Food Better Business’ (SFBB) packs are also available. There are different SFBB packs depending on the type of the food business, type of cuisine, and in other languages.