Hazard analysis critical control point

Hazard analysis critical control point

In January 2006, a new EU directive required all catering businesses in the UK to develop a food safety management system based on HACCP principles. There is also a requirement for the person(s) responsible for the development and maintenance of the system to be trained in food safety management.

To support these changes, the Foods Standards Agency has developed Safer Food Better Business (SFBB), which has been approved as compliant with new legislation. SFBB is a relatively easy-to-use system, but most catering businesses require support, guidance and training to operate it successfully. The National Occupational Standards are also being changed to incorporate SFBB.

Salford University developed SFBB for the FSA and currently have the only validated course that will allow business's to train at NVQ levels 1, 2, 3 and 4. There are no entry requirements for experienced caterers, and a fast track one week course or distance learning options are available.

For further information visit: www.e-haccp.org.uk