HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

We have developed a range of food safety management packs for different sectors of the food industry to help food business operators manage their food safety management procedures.

As part of routine inspections, the enforcement officer will check that the business has an appropriate HACCP-based food safety management system in place.

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Safer food, better business?
Safer food, better business (SFBB) helps small businesses with food safety management procedures and food hygiene regulations.

MyHACCP for small food manufacturing businesses
MyHACCP is an online tool aimed at small food manufacturing businesses in the UK, although businesses in other food sectors may find it useful. It can be used to guide businesses through the process of identifying food safety hazards and controls and the production of a documented food safety management system based on HACCP principles.

Safe Catering
Safe Catering is FSA Northern Ireland’s food safety management guide. A joint initiative with the Food Safety Authority of Ireland, Safe Catering is a practical and easy to use guide that will help catering businesses and retailers with a catering function to comply with food legislation, produce a food safety management plan based on HACCP principles and to keep the appropriate records.?

HACCP in meat plants
‘HACCP in meat plants’ contains a short guide to completing a HACCP plan, information on training, a manual, CD-ROM, model documents and a food safety management diary. HACCP is an internationally recognised way of managing food safety and protecting consumers.?

The supply of wild game: a guide to food hygiene legislation
The wild game guide provides information on the hygiene regulations for food businesses that supply wild game for human consumption, and for people who hunt wild game and supply it either in-fur or in-feather or as small quantities of wild game meat.?

Information for butchers, and people working in butchers’ shops to help recognise food safety risks, develop procedures to manage food safety and keep food safe.

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