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Food Safety Management Systems (FSMS)

Food businesses must put in place, implement and maintain a food safety management system based on Hazard Analysis Critical Control Points (HACCP) principles to ensure the food produced from their premises is safe to eat.

The extent and complexity of this system will depend on the nature and size of the business. The person responsible for developing and maintaining the food safety procedures must have received adequate training.

Low risk and very small food businesses

These businesses may need only very simple procedures and records in place.

Wealden have produced a checklist system for such small businesses. These require you to complete a checklist that shows what you do in your business and then keep records of the food activities undertaken, on which day and any problems encountered. We recommend that that you keep your records in a daily diary or record sheet.

You can download and print a copy off, or call 01323 443302 or email foodandsafety@wealden.gov.uk to request one of them in a word format or paper copy. You can then customize one of the following to suit your small business:

PDF File Link Food Safety Procedures for Low Risk Food Businesses eg cake or jam makers (pdf 33kb)

PDF File Link Food Safety Procedures for Bed and Breakfast Businesses (pdf 33kb)

PDF File Link Food Safety Procedures for Small Nursery or Pre-schools Businesses (pdf 48kb)

If you are unsure if one of these may be suitable for your business, it may be better to discuss what is appropriate with your Internal Link Food Safety Team.

Caterers, retailers and larger food businesses

If you are handling high risk food or supplying other businesses it is likely that you will need to have a system based on Hazard Analysis and Critical Control Points (HACCP) in place. Food production businesses will normally require a full HACCP system to be in operation. 

What is Hazard Analysis and Critical Control Points (HACCP)?

HACCP is a widely accepted food safety management system, which can be easily adapted to suit all types and size of food business. It focuses on the prevention of food safety problems before they occur and is accepted by international authorities as the most effective means of controlling food-borne diseases.

There are seven principles of HACCP:

  1. Conduct a hazard analysis
  2. Determine the critical control points (CCPs)
  3. Establish critical limits
  4. Establish monitoring procedure to control the CCP's
  5. Establish corrective action when monitoring indicates the CCP is not controlled
  6. Put in place procedures to confirm that the HACCP is working effectively
  7. Retain documentation for all procedures and records

Many different Food Safety Management Systems are available. It is the businesses choice whether they choose a ready made version and tailor it to suit their business or produce one of their own.

Some of the more commonly used systems, which are recognised by the Food Standards Agency are:

External Link Safer Food Better Business

Includes specific versions for caterers,retailers,childminders, care homes and more

External Link Safe Catering

Northern Ireland version of Food Safety Management System

External Link Cook Safe and Retail Safe

Scottish version of Food Safety anagement System

 

Updated:15.12.2011