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Advice for new & existing food businesses
The law requires all food businesses to understand the hazards associated with the food they handle and the controls necessary to ensure that public health is protected. This requires appropriate food safety procedures to be adopted and checks to ensure that hazards are properly controlled.
The nature of the food safety procedures and checks required will depend on the nature of the business and the types of food handled. For example, the requirements for a caterer producing ready to eat meals will be different to someone who makes cakes or sells vegetables.
The law requires procedures to be put in place based on the principles of HACCP (Hazard Analysis and Critical Control Points). There is no one standard legal format, with every business free to adopt their own system, provided they can demonstrate the safety of the foods produced.
For ease, the Food Standards Agency has developed 'Safer Food Better Business' in various formats, as an example food safety management system for use in different types of catering and retail outlets. The procedures and standards set out in this, if followed, are deemed to meet the legal requirements.
Please click on the relevant wording below for further information:
Last updated: 14/05/2020 11:43:40