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The Food Standards Agency wants every food business to have good hygiene standards. We provide a range of tools, including Safer food, better business, to help food businesses – including those just starting up – comply with food hygiene legislation.
We work in partnership with local authorities, whose food safety officers provide valuable advice directly to UK businesses, promote our tools and help businesses implement them.
Safer food, better business (SFBB) is an innovative and practical approach to food safety management. It has been developed to help small businesses put in place food safety management procedures and comply with food hygiene regulations.
In Scotland two packs have been produced to help businesses implement food hygiene legislation successfully. There is one pack for caterers and another for retailers.
Safe Catering is FSA Northern Ireland's food safety management guide. It has been developed with help and expertise from the food industry and local authorities. This guide will help catering businesses to produce a food safety management plan based on HACCP principles and to keep records appropriate to their business.
The aim of the food industries' guides is to support effective application of the food hygiene legislation. The Agency will assess any national guide developed in accordance with the guidelines and will recognise those that it considers are suitable and practicable guides to compliance with the legislation.
The FSA's Bacteria Bite Business video demonstrates the importance of good food hygiene, focusing on the 4 Cs (Cleaning, Cooking, Chilling and Cross-contamination). This is now available to view online.
Guidance notes for business on hygiene legislation, including the 2006 food hygiene legislation.
The Food Standards Agency has issued guidance for food businesses to clarify the steps that they need to take to control the risk of food becoming contaminated by E.coli O157 and what businesses should be doing to protect their customers.
The Future of food hygiene conference examined hygiene delivery across the full length of the food chain. It aimed to develop the actions needed for a transformation in food hygiene delivery that will better protect the public while reducing burdens on businesses and taxpayers.
HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.
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