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Catering & Retail

We give advice to the catering and retail sector on providing safer food for customers, food hygiene legislation guidance and food allergy and intolerance.

There are a number of resources which can help small catering or retail businesses with food safety management and food hygiene regulation.

CookSafe helps catering businesses understand and implement systems based on Hazard and Critical Control Point (HACCP). Using the CookSafe manual, you can develop HACCP-based procedures that fit your needs.

RetailSafe has been designed for retailers handling unwrapped high-risk foods. It has been designed to assist with compliance with the food hygiene regulations and is built on the CookSafe approach and structure.

Vac Pac Guidance: This guidance is applicable to all raw and ready-to-eat vacuum packed or modified atmosphere packed chilled foods, and provides advice to manufacturers on how to produce these foods safely. In addition an online training course which includes information on the hazards associated with vacuum packing and modified atmosphere packing, the causes and growth of Clostridium botulinum and the control factors that can be used to prevent growth and toxin production is available.

Control of cross contamination: All businesses should take steps to minimise the risks associated with possible cross contamination between raw and ready to eat food.  Useful guidance has been produced.

More on this topic

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Legislation and Regulation

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Guidance

​Guide to creating a front of pack nutrition label for pre-packed products sold through retail outlets

This guidance supports the development of front of pack nutrition labels that are compliant with the UK Health Ministers’ Recommendation on the use of colour coding as an additional form of expression and with EU Regulation No. 1169/2011 on the provision o

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Guidance

​Farmers Market Guidance

The information in the guide is designed not only to help market traders and organisers meet food safety requirements, but also to assist traders in the correct labelling of their products to comply with food labelling requirements.

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Legislation and Regulation

​Guidance to compliance with Regulation (EC) 1924/2006 on nutrition and health claims made on foods

This guidance is designed to help all food business operators choosing to make a nutrition or health claim on their food products comply with Regulation (EC) No 1924/2006. It also explains the requirements for authorisation of new claims.

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Guidance

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Guidance

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Guidance

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Guidance

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Guidance

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Guidance

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Legislation and Regulation

​Scottish Food and Feed Law Guide

This document is a guide to food and feed legislation in Scotland. It is not, nor is it intended to be a substitute for, legal advice.

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Related

Eat Safe Awards

The Eat Safe Award provides an incentive to food businesses to strive for food hygiene and food safety management standards beyond those required by law.

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