EU Regulation on the Hygiene of Foodstuffs came into force on 1st January 2006, and requires all food businesses to implement Food Safety Management Systems based on H.A.C.C.P principles.

Current legislation requires food businesses to conduct a hazard analysis of their operations, to identify what could go wrong and to put procedures in place to control and monitor potential hazards.

• Food Handlers must be supervised, instructed and/or trained in food hygiene matters "commensurate with their work activity".
• Those responsible for the development and maintenance of the H.A.C.C.P system must receive adequate training in the application of the H.A.C.C.P principles

Food Safety Rules will work with you to provide:-
Documented food safety management systems tailored to your company.

The Company is available to provide training workshops for staff using the following toolkits

SAFER FOOD BETTER BUSINESS

SAFE CATERING, YOUR GUIDE TO H.A.C.C..P

Food Safety Rules is able to carry out:
- Audits of existing Hazard Analysis and H.A.C.C.P systems
- Accredited H.A.C.C.P training
- An introduction to H.A.C.C.P training - thereby removing the myths and mysteries of H.A.C.C.P