Why do it?

Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle and prepare food in a safe, clean environment. High-profile food-related incidents such as those involving Salmonella and E.coli O157 have only served to increase general awareness of food safety issues.

From 1st January 2006, changes to the food safety legislation will require that all food businesses, including caterers, apply food safety management procedures based on the principles of Hazard Analysis and Critical Control Point (HACCP) to their business.