Food regulations mean that all food businesses must implement food safety management procedures based upon the hazard analysis critical control points (HACCP) principles.
The principles of HACCP are that you:
- identify hazards (anything that can cause harm to the consumer)
- identify control measures to prevent the hazards
- check that the control measures are effective
- take action when things go wrong
These food safety management systems must be documented. A traditional HACCP based system is generally more suitable for food manufacturers and processors. For caterers, retailers and other small food businesses, the Safer Food Better Business (SFBB) pack provides a practical way to meet the requirement for a documented system. See Safer food, better businesses (SFBB) - GOV.UK.
There are various versions of the pack including the catering pack, retailers pack, Indian and Chinese pack, and child minders pack. Completing and using the appropriate pack will help food businesses to comply with the requirements, show what they do to make food safely, train staff, protect their business's reputation and improve efficiency for example by wasting less food.
Mobile traders pack
Mobile food vendors trading in Dorset have had a helping hand with a new guidance. Hygiene inspectors across Dorset are keen to ensure food businesses are dealt with in a fair and clear manner.
Sign up to our newsletter
Sign up to Dorset Food Safety News and receive regular food hygiene and safety updates.