Safe Catering

Safe Catering is FSA Northern Ireland's food safety management guide. A joint initiative with the Food Safety Authority of Ireland, Safe Catering is a practical and easy to use guide that will help catering businesses and retailers with a catering function to comply with food legislation, produce a food safety management plan based on HACCP principles and to keep the appropriate records.

What is HACCP?

HACCP means Hazard Analysis Critical Control Points. This is a process that helps you look at how you handle food and introduce procedures to make sure the food you produce is safe to eat.

HACCP involves the following seven steps:

  • identify what could go wrong (the hazards)
  • identify the most important points where things can go wrong (the critical control points – CCPs)
  • set critical limits at each CCP (e.g. cooking temperature/time)
  • set up checks at CCPs to prevent problems occurring (monitoring)
  • decide what to do if something goes wrong (corrective action)
  • prove that your HACCP Plan is working (verification)
  • keep records of all of the above (documentation)

Your HACCP plan must be kept up to date. You will need to review it from time to time, especially whenever something in your food operation changes.

You may also wish to ask your local Environmental Health Officer for advice.

Remember that, even with a HACCP plan in place, you must comply with all requirements of current food safety legislation.

Safe Catering Guide (Issue 6)

The Safe Catering Guide (Issue 6) was updated in February 2015.

This edition includes information for food business operators on how to control the risk of cross contamination from harmful bacteria, and specifically E coli O157.

The guide also include two posters for businesses to pin-up on their walls illustrating effective hand washing technique to be used by food handlers and a poster to display on the wall in an area where ready-to-eat food is being handled.