Regulation EC(No) 852/2004 requires you to identify potential food hazards, decide which of these hazards need to be controlled to make sure food is safe, put in place effective control and monitoring procedures to stop these hazards causing harm to consumers, and keep written records of your monitoring. You will need to review the procedures regularly.
The proprietor of the business is responsible for developing the HACCP system. Other staff in the business should be involved, as all staff will be involved in making sure that the food is safe.
Hazard Analysis and Critical Control Point (HACCP)
One system that food businesses, large and small, have used to make sure that food is safe is known as Hazard Analysis and Critical Control Point (HACCP). It is carried out in a series of logical steps (see chart to the right).
Looking at how you work and the practices you have in place will help you to identify what can go wrong and what could cause harm to your customers. Knowing what could go wrong helps you to take effective measures to avoid these problems. Checking that what should be done is actually being done in practice and keeping records of this is good practice and will support a defence of due diligence should you ever need one.
You can download the full HACCP guidance notes.
The Food Standards Agency also have a 'Safer Food, Better Business'pack which is available for download.