HACCP and Safer Food Better Business

HACCP and Safer Food Better Business

Hazard Analysis Critical Control Points (HACCP)

This is an internationally recognised Method of analysing potential food safety hazards and putting control measures in place. It identifies the critical points in the process, which must be controlled, in order to prevent potential food safety issues for the consumer.

As part of our food safety management practices, we ensure that allergen control is a key element in our HACCP. This includes identifying allergenic ingredients, preventing cross-contact, and ensuring clear communication about allergens in the food we serve. Allergen management is integrated into our food safety procedures to ensure that customers with allergies are not at risk of accidental exposure. 

We regularly review and update our food safety practices, including allergen management, to ensure the highest standards of food safety and customer protection.

Safer Food Better Business

The Food Standards Agency (FSA) has developed a generic Food Safety Management System for catering called “Safer Food Better Business (SFBB)” This meets the legal requirement and is an ideal system for Fish and Chip Shops to use.

The SFBB pack includes a section which has “Safe Method” pages under the headings:

– 4 C’s (Cooking, Chilling, Cleaning, Cross contamination).

– Management.

These pages give advice, which is either a legal requirement or good practice. It gives details of what to do and explains why.  Any business using the pack then completes details about what their business does to comply with these requirements. Once this section is completed this is a written document that says what the business does to ensure it produces safe food.  There is also a diary section that is completed daily to declare that the business has been operating according to the Safe methods. Where something goes wrong, this is written in the diary along with what was done to put it right.

In addition to using the SFBB pack Fish and Chip shops often have additional written documentation e.g.:

• Temperature Records for Fridges and Freezers, usually completed daily.

• Delivery records for incoming goods.

• Cleaning Checklists.