Article: Business - food safety - risk assessment Online interactions for this service Apply for this service Article Body Food safety risk assessment and food safety management All food business operators are required to implement and maintain procedures based on the "Hazard Analysis Critical Conrol Points" (HACCP) principles to ensure the safety of food at every stage throughout its production, distribution and sale. These procedures form the basis of a food safety management system which includes an element of risk assessment and control. Legislation The "Community Regulations", which came into force in 2006, namely Regulation (EC) No. 852/2004 requires all food businesses to implement and maintain a food safety management system based on the Hazard Analysis Critical Control Points (HACCP) principles. What is involved? HACCP stands for "Hazard Analysis of Critical Control Points" and is system of examining each stage involved in food handling to look for potential hazards and then making decisions to control those significant hazards to ensure that food is safe. The following basic steps are involved in completing a HACCP plan or HACCP study: Step 1 Think logically about the things that could cause food to become unsafe, such as cooked foods becoming contaminated with bacteria from raw meat. These are known as the "hazards". Step 2 Then make sure your business is doing enough to prevent the food becoming unsafe. In this case, preventing cooked foods from being contaminated by separating them from raw foods. These are known as the "controls". Step 3 Certain controls are more important to food safety than others. You need to decide which controls are the most important ones and make sure that controls are applied at those points. These are the points at which if control is not applied the food is at risk of being unsafe for the consumer - therefore they are said to be "critical controls". Step 4 Once the controls are applied to overcome these hazards you should then check at frequent intervals that they are working to ensure that safe food is produced. This is known as "monitoring". Step 5 Where monitoring shows that a hazard has become "out-of-control" procedures or actions need to be put in place to correct the problem - this is therefore known as "corrective action". Step 6 This system of identifying, assessing controlling and checking for hazards must be recorded. As part of your food safety management system you must also consider "good hygiene practice" which includes; pest control, personal hygiene, staff training, cleaning, good structural finishes, equipment, waste disposal, stock control and so on. During a food hygiene inspection you will be asked to provide evidence of your food safety management system, along with the good hygiene practice you follow. The size and complexity of your food safety management system relates directly to the size and complexity of your food operations. In some cases systems can therefore be very straightforward . Safer Food Better Business (SFBB) Safer Food Better Business (SFBB) is a food safety management system that has been developed by the Food Standards Agency (FSA) together with over 50 councils, around 2000 small catering businesses and other food safety experts and consultants. It has been designed to help small catering and retailing businesses comply with current food hygiene regulations, which require food businesses to put in place procedures to manage food safety and to have those procedures written down. SFBB is a jargon-free, easy to understand and easy to follow system which will help you to demonstrate that you are complying with the law. The SFBB pack consists of a series of "Safe Methods" covering the following topics; Contamination - including personal hygiene, separating foods, pest control, maintenance and physical and chemical contamination. Cooking - including cooking safely, reheating, hot holding and handling ready-to-eat foods. Chilling - including storage and display of chilled foods, chilling down hot food, defrosting and freezing. Cleaning - including cleaning effectively, clean as you go and developing your own cleaning schedule. Also included is a Management section which provides information on daily opening and closing checks; suppliers & contractors; stock control, and the training and supervision of staff. A Diary is also included which should be used to record the essential daily checks. There are records to show what training staff have been given, an example cleaning schedule and advice on checking the temperature of food. There is also a useful DVD explaining the system and how to operate it within your business, which can be watched in a variety of different languages. SFBB packs are now available for childminders, small catering businesses, small retail businesses and restaurants and takeaways that serve different cuisines, such as Chinese or Indian, Pakistani, Bangladeshi and Sri Lankan. There is also a special supplement for care homes that is designed to be used with the catering pack. Food business operators and their staff can now complete the SFBB training on-line. This on-line training is available in a variety of different languages. Contact Information Barnsley Council Regulatory Services PO Box 602 Barnsley S70 9FB Telephone - 01226 772468 Our normal business hours are - Monday to Thursday 08:30am to 4:30pm and Friday 08:30 to 5pm Fax - 01226 775699 email Regulatoryservices@barnsley.gov.uk Further Information Food Standards Agency (FSA) You can also complete our online form to request advice on Food Safety. Frequently asked questions How can I get an SFBB pack? SFBB packs are completely free and can be obtained by either contacting the Food Standards Agency on 0845 6060667; e-mail foodstandards@ecgroup.co.uk or by contacting us. Will I need help once I have the pack? You shouldn't need much help at all. The pack has been specifically designed to be easy to understand and easy to follow. However, you will need to spend some time in reading through it and carefully completing the various sections which apply to your food business. You are also expected to complete a diary section each day recording simple checks and information. This will not involve a lot of your time. If you feel you do need any help in completing the pack then you can always contact a Food Safety Officer of Regulatory Services. Is the SFBB pack available in different languages? Yes. The SFBB Catering pack is currently available in Chinese. However, the DVD which comes free with the pack can be watched in different languages. I have completely filled the diary section, how can I get another? These can be provided free of charge by either contacting the Food Standards Agency (FSA) on 0845 6060667 or by contacting us. Can I use another type of food safety management system? Yes. SFBB is only one type of system there are other systems available but you must ensure that whichever system you operate it complies with the "Hazard Analysis Critical Control Points" (HACCP) principles. SFBB will not be suitable for larger caterers and retailers and premises such as bakers, butchers and small producers. Food Safety Officers from Regulatory Services can provide you with further help and guidance on developing your own food safety management system, if you prefer. You can also complete our online form to request advice on Food Safety.