Running your food business safely
Guidance on common food safety issues
The following links provide you with information on common food safety issues and guidance on how best to comply with food law. You may also wish to look at our starting a food business page.
Following this guidance will give you confidence that you are producing safe food. It will also give you the best opportunity of attaining the highest food hygiene rating at your next inspection.
- Allergens - information on what to do to identify and prevent allergen contact
- Allergens in care homes - allergen information specific to care home and other institutional settings
- Allergen labelling pre packed for direct sale (PPDS) - information on labelling requirements for PPDS food
- Acrylamide - information on how to prevent acrylamide in food
- Chilled storage - information on how to store food chilled and frozen
- Cleaning - information on how to clean and disinfect correctly
- Cooking - information on how to cook foods safely
- Cross-contamination - information on the best practices to prevent contamination
- E coli guidance - guidance on how to prevent contamination from E coli
- Food industry guides - industry guides on best hygiene practice
- Food and oil waste - how to dispose of waste correctly
- Mobile businesses - information for mobile traders
- Personal Hygiene - information on personal hygiene for food handlers
- Pest control - information on pest control requirements
- Training - information on training and supervision requirements
- Vacuum packing - guidance on how to vacuum pack foods safely.
Food safety management
You need to consider any food safety hazards associated with your business and make sure that there are controls in place that ensure you produce safe food. Hazard analysis (HACCP) is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.
Most typical food businesses will be able to implement the Safer Food Better Business (SFBB) pack and supplements where provided, with the following exceptions:
- if you are carrying out high risk food processes not covered in the SFBB pack then a HACCP may be required, and you are advised to call us for clarification
- there are alternative options for lower risk food activities and you should contact us so as we can advise you on the most appropriate system to put in place.
- we also have a management system for voluntary lunch clubs, contact us if you would like one.
You can alternatively develop your own procedures based on the principles of HACCP, or use a food industry guide recognised by the Food Standards Agency.
We regulate a wide variety of food legislation, the main parts of which are linked below:
- The Food Safety and Hygiene (England) Regulations 2013
- Regulation (EC) 852/2004
- Regulation (EC) 853/2004.
For further information and advice please email us firstname.lastname@example.org.