Food safety management is about meeting the industry standards for hygiene and food handling. You should ensure that you have strong procedures in place. You also need to consider:
Which suppliers you use
The transportation of food
Managing food safety procedures
The procedures should be based on the principles of Hazard Analysis and Critical Control Point (HACCP). This is a system for identifying potential food hazards and introducing procedures to ensure they are eradicated or lowered to a safe level. For help from Food safety Consultants, visit a site like https://mqmconsulting.co.uk/
This procedure will help you produce and sell food that is safe to eat, provided you:
keep up-to-date documents and records relating to your procedures
regularly reviewing your procedures to make sure they reflect what you produce or how you work.
Food hygiene – businesses in the food sector and those who handle foodstuffs must ensure that their methods reduce any risk of consumer harm. Part of meeting food safety requirements is to manage hygiene and standards to ensure that the food supplied is safe and ready for consumption.
To keep food safe for customers with allergies, you must follow the rules of providing allergen information by:
Provide accurate information on allergens present
Handling and management of adequate food allergens in the kitchen
If you are using additives in food, you should:
only use approved additives
only use it if it is approved for use in foods