Fresh Produce Tool: a set of free tools to help fresh produce growers manage microbiological contamination risks.
MyHACCP can guide you through the process of developing a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles. The free web tool will help you develop a food safety management system that demonstrates how your business identifies and controls hazards that may occur during your manufacturing processes.
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.