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UK food safety legislation requires food businesses to have a documented food safety management system (FSMS) based upon HACCP principles, but what does this mean in practice? A FSMS is a set of rules, policies and procedures to ensure the safe supply of food and protect public health. When deciding what policies to implement, HACCP principles should be followed. The acronym HACCP stands for Hazard Analysis Critical Control Points. It sounds complicated, but is essentially a risk assessment for food. Food businesses need to consider what can go wrong, how they can best prevent this happening, and what actions they need to take if things do go wrong. They also need to check their policies work and document this. An introduction to HACCP for a typical food business can be found in this UK Government publication.
In addition to legal compliance, implementing a food safety management system can
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