We have a range of useful information published on our website that can be used by local authorities and business.
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.
View the full list of CookSafe publications.
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.
ButcherSafe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food.
MyHACCP can guide businesses 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 them develop a food safety management system that demonstrates how businesses identify and control hazards that may occur during the manufacturing process.
Acrylamide in food – Guidelines for local authorities
This guidance document is intended to help authorised officers, as required in the Food Law Code of Practice, with the interpretation and implementation of Commission Regulation (EU) 2017/2158 – Establishing mitigation measures and benchmarking levels for the reduction of the presence of acrylamide in food.
Online food allergy training
Our free online training is is designed for local authority Authorised Officers and those working in the food industry in Scotland, comprises six modules and covers:
- Legal requirements when selling food containing allergens
- Physical reactions when people with allergies are exposed to allergens
- Areas where allergens can impact in manufacturing and catering (factory) settings
- Food labelling guidelines
- Food composition
- Providing consumers with allergen information
Visit the online training