If you run a food business you must have a documented food safety management system based on the principles of Hazard Awareness and Critical Control Points (HACCP).
Simply, this is a written system that looks at:
- The type of food you prepare
- How you do this safely by monitoring critical points of your process
- Having suitable documentation to demonstrate this.
The amount of documentation needed relates to the type of food and the risks they present. Staff must be trained on the system which must be available at all times.
Your food hygiene rating score will be considerably affected if you do not have a fully implemented and up to date food safety management system such as Safer Food Better Business (SFBB).