Find out what you need to do to manage food safety in your business to comply with new food hygiene legislation.
All catering and retail food businesses must put in place written food safety management procedures based on the principles of HACCP (hazard analysis critical control points).
Go to Related Pages for free Safer Food, Better Business Packs to help small businesses meet this requirement. The council's Environmental Health service gives free help and advice to businesses in Eastbourne.
What is HACCP?
HACCP is a way of managing food safety. It is based on putting in place procedures to control hazards. It involves:
Looking closely at what you do in your business and what could go wrong
Identifying the 'critical control points' – these are the places you need to focus on to prevent hazards or reduce them to an acceptable level
Putting in place procedures to make sure hazards are controlled at your critical control points
Deciding what action you need to take if something goes wrong
Making sure that your procedures are working
Keeping appropriate records to show your procedures are working
Some people think that HACCP is very complicated, but it does not have to be. The important thing is to have food safety management procedures that are appropriate for your business.
Safer Food, Better Business is designed to be a simple fact sheet system that cuts out jargon and can be easily tailored to your business to meet the requirements of HACCP, without introducing unnecessary burdens.
