Principles for preventing and responding to food incidents

Thursday 10 April 2008

This guide has been developed by the Taskforce on Incidents, to aid food businesses and others and to prevent or deal efficiently with food incidents if they occur.

Food incidents can impact on public health, undermine consumer confidence in the quality and safety of food and are costly to the UK economy.

These guidelines are voluntary in nature and do not replace legal obligations set out in EC General Food Law Regulation 178/2002, but aim to summarise current best practice in incident management. They draw on lessons learnt by all key stakeholders in the prevention and management of food incidents. Updates will follow as approaches are refined and improved.