Food safety management
Hazard Analysis and Critical Control Point (HACCP) is a system that helps food business operators look at how they handle food and suggest procedures to make sure the food produced is safe to eat.
Find advice on food safety management for your business on the Food Standards Agency site.
A food safety management system should be reviewed every year and whenever you make changes to your business, for example to your menu or equipment.
Safer food, better business
The Safer Food Better Business pack is designed by the Food Standards Agency to help restaurants, cafés, takeaways and other small catering businesses comply with food hygiene regulations.
Businesses can keep and complete records on a computer, or print and fill them in.