You, as a food business operator, are required to think logically about what might go wrong with the food that you sell and what you must do to ensure it is safe for your customers. You must put in place a system based on food safety practices that you will already be familiar with.

The system must be based on Hazard Analysis Critical Control Point (HACCP) helps to prevent problems rather than reacting to them after they have happened.

Why put in place a food safety management system based on HACCP?

• It is legal requirement for all food businesses
• If your business is taken to court you may be able to demonstrate that you had exercised diligence through arrangements in place to prevent an offence being committed
• It helps ensure food is safe for customers to eat

Safer Food, Better Business

This is a national food safety management system produced by the Food Standards Agency. It is a straightforward way to help you put in place a food safety management system based on HACCP, as required by the law. There is no cost for this, it's free.

Please see the Food Standards Agency website for more information.