Food Business Operators need to provide written food safety management systems that produce safe food. These systems identify and control risks, including pests, poor hygiene, cleaning, temperature control, growth of harmful bacteria, and cross contamination.

Owners, managers and staff need adequate training to understand and control risks.

Food businesses are inspected regularly based on their potential risk to the public and the way they are managed and run. These inspections help to create a level playing field and encourage businesses to improve standards, hopefully resulting in a higher score under the national Food Hygiene Rating Scheme.

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