Scottish HACCP evaluation report

From 1 January 2006, EU legislation will make it a legal requirement for all food businesses to implement and maintain procedures based on HACCP (Hazard Analysis and Critical Control Points) principles.

Scottish Ministers have granted £4 million (£2 million 2004/05 and £2 million 2005/06) to assist Scottish catering businesses in the implementation of HACCP-based procedures. All 32 Scottish local authorities applied to the Food Standards Agency Scotland for funding and were awarded funds for projects to support the caterers in their local areas.

FSA Scotland's HACCP Evaluation Research Report provides an interim evaluation on the support provided to caterers from 19 of the 32 Scottish authorities based on agreed objectives. The research uncovers the caterers' awareness of available support, the value to the caterers of the support and any gaps or improvements they see in provision.

The report also explores the different types of local authority, that is, rural, urban, small, medium or large, and if there are any differences in provision. The report also provides valuable information on the very important issue of raising food safety standards and protecting consumers.