A food safety management system UK food law requires is defined by its method. The gov.uk guidance for food businesses, cited below, says a food safety management system must meet the Hazard Analysis and Critical Control Point principles, and describes critical control points as the points when you need to prevent, remove or reduce a hazard in your work process. It is scored by the local authority. The Food Hygiene Rating Scheme guidance, cited below, says 5 is top of the scale, meaning the hygiene standards are very good and fully comply with the law, and 0 is at the bottom, meaning urgent improvement is necessary; the inspector looks at how hygienically the food is handled, the physical condition of the business, and how the business manages ways of keeping food safe, looking at processes, training and systems. The HACCP plan template on this site prints the plan; the temperature log planner, the allergen matrix, the traceability record and the audit checklist print the records around it; all free, and the paid product keeps them.
The plan
Processes, hazards, critical control points, limits, monitoring, corrective actions, verification, records: the seven principles the FDA's guidelines cited below describe, written for this kitchen's menu. The same guidance gives the cooking standard as 70°C for 2 minutes, or the equivalents it lists, 75°C for 30 seconds among them.
The records
Daily: temperatures at cooking, cooling, reheating, holding and storage. Per delivery: the traceability record. Per menu change: the allergen matrix. Regularly: cleaning, training, probe calibration, corrective actions. The Food Standards Agency's cooking-your-food guidance, cited below, gives the danger zone as between 8 and 63°C, where bacterial growth occurs, and says leftovers must be cooled and put in the fridge within two hours and eaten within 48 hours.
The inspection
The three areas: hygienic handling, the physical condition of the premises, and the management of food safety. The third is the system and its records. A kitchen with a good plan and a gap in its records is scored on the gap. The audit checklist on this site rehearses the three areas.
Safer Food Better Business and beyond
The FSA's pack is a food safety management system for a small business when it is used and kept current. A kitchen that outgrows it, or wants the records kept without a folder, moves to a plan of its own and a digital record. FoodDocs lists its Lite plan at $99 per site per month billed monthly or $79 billed annually, and its Standard plan at $199 per site per month, with a free 14-day trial, on its pricing page cited below. ProbeLedger Pro is $49 per month for the whole site.
Questions people ask about food safety management system uk
Is a food safety management system a legal requirement in the UK?
Yes, based on HACCP principles, for every food business.
Who writes it?
The business, with the FSA's guidance; the template on this site is the shape and the kitchen's knowledge is the content.
Is the template free?
Yes, without an account.