Food Safety & HACCP

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. 

Hand Washing and Cleaning

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  ...

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Food Safety Management System

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.

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Food Hygiene Rating

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 ...

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Foods Standards Agency

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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