Food safety management
If you run a food business, you must have a documented food safety management system.
This system helps you keep food safe and meet legal requirements.
HACCP principles
Your system should follow Hazard Analysis and Critical Control Point (HACCP) principles.
Your written system must explain:
- the type of food you prepare
- how you keep it safe
- the key stages (critical points) you check and monitor
- the records you keep to show this
Staff training
Your staff must be trained to:
- understand the system
- follow procedures
- carry out checks and monitoring
This matters because:
You must keep your system up to date.
If you do not have a system, or it is out of date, your food hygiene rating may be lower.
