HACCP implementation strategy
New food hygiene laws have applied in the UK since 1 January 2006 and before they came into effect the Agency worked to prepare UK food businesses. The legislation makes it a legal requirement for all food businesses (except primary producers) to put in place, implement and maintain a permanent procedure or procedures based on food safety management (HACCP) principles.
Details of the work undertaken by the Agency to help businesses comply with this requirement can be found below in letters sent to local authorities. The FSA Board also discussed food safety management. See the Board paper - 10 March 2005 (pdf document) and Information paper (pdf document).
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Safer food, better business toolkit
An updated 'Safer food, better business' (SFBB) toolkit to help food law enforcement officers implement food safety management with businesses in their area has been issued to local authorities in England. An online version is also available. This pack replaces the existing 'Toolkit for enforcement officers'.
Lead Officer Briefings: Enforcing HACCP and the EC Hygiene Regulations
Training is available for lead/specialist food safety officers needing to understand the new hygiene regulations and the food safety management (HACCP) requirements. The training will enable participants to cascade information back to their colleagues and material will be provided to do this.