Why the law asks for HACCP-based procedures

UK law says that food businesses must put in place, follow and keep up to date food safety procedures based on the HACCP principles. This duty comes from Article 5 of Regulation (EC) 852/2004. That regulation is assimilated law in Great Britain. In Northern Ireland the EU version applies directly.

The word 'based' matters. The law does not ask every business to write a long manual. Procedures must suit the size of the business and what it does. A shop selling only wrapped food has few hazards. A factory making cooked meals has many. The rules are flexible so that they work for small businesses too.

The Food Standards Agency (FSA) says that if a business has very simple processes, it may be able to meet the legal requirement by following good hygiene practice. A business that is unsure should ask its local authority.

Most small businesses do not start from nothing. They use a ready-made pack. In England and Wales this is usually Safer Food, Better Business (SFBB). In Scotland, Food Standards Scotland publishes CookSafe for caterers and RetailSafe for retailers. In Northern Ireland the pack is Safe Catering. MyHACCP is a free online tool from the FSA, mainly for small food manufacturers. You may never see the word HACCP at work. The SFBB pack leaves it out to avoid jargon, but it is still based on HACCP principles.

The food business operator, meaning the person or company running the business, is responsible for food safety. Owners and managers set up the procedures. But procedures only work if everybody follows them. That is why this course matters to you.

Local authorities enforce the law, and in Northern Ireland these are the district councils. Environmental Health Officers and Food Safety Officers visit food businesses. They look at the food, the way people work, and the records. If a business has no suitable procedures, or does not follow them, officers can take action, such as serving a Hygiene Improvement Notice.

Inspections also lead to a public result. In England, Wales and Northern Ireland, businesses get a Food Hygiene Rating from 0 to 5. Part of that rating looks at how the business manages food safety, including its processes, training and systems. In Scotland, the Food Hygiene Information Scheme gives a result of Pass or Improvement Required.

The law also says that food handlers must be supervised and instructed and/or trained in food hygiene, to match their work. It does not require any particular certificate. Your employer decides what training your job needs.