Food Safety - Management Systems and HACCP

Food Safety Management Systems

Hazard Analysis and Critical Control Points (HACCP)

To protect the consumer from risk of illness and to help raise quality standards, the law requires all businesses and organisations to have a Food Safety Management System . This needs to be in as much detail as is necessary for the risks posed by the tasks carried out.

For further information please see the links below - these link to the Food Standards website and will open in a new browser window:

Updated 10 August 2007