Food Safety Management Systems

All food business operators are required to hold an appropriate written food safety management system in place (The Food Safety and Hygiene (England) Regulations 2013).

Food business operators must:

  • Think logically about what might go wrong with the food that is being sold.
  • Work out what must be done to ensure that it is safe for customers.

This is the Food Safety Management System. The system must be based on Hazard Analysis Critical Control Point (HACCP) which helps to prevent problems rather than reacting to them after they have happened.

Why put in place a food safety management system based on HACCP?

  • The business will be complying with the legislation.
  • If your business is taken to court you may be able to demonstrate that you had exercised diligence through arrangements in place to prevent an offence being committed.
  • It helps ensure food is safe for customers to eat.

We have produced guidance for food businesses on how to comply with this requirement.

Safer Food, Better Business

What is Safer food, better business?

  • A national food safety management system produced by the Food Standards Agency.
  • Aimed at smaller food businesses who may find it more difficult to implement a full HACCP system.
  • A straightforward way to help you put in place a food safety management system based on HACCP, as required by the law.
  • Based upon 4 Cs (cooking, cleaning, chilling and cross contamination).
  • Two versions: one for caterers and one for retailers.
  • Caterers pack has been adapted for small catering businesses such as restaurants and takeaways that serve either Chinese, Indian, Pakistani, Bangladeshi and Sri Lankan cuisines.

Download here your free copy of the SFFB Catering Pack or diary refill.

For further information on SFBB you can also visit the Food Standards Agency website.