HACCP stands for Hazard Analysis and Critical Control Points. It is a way of identifying food safety hazards in your business, deciding how they will be controlled, monitoring those controls and recording what happens if something goes wrong. Food safety management procedures should be based on HACCP principles.
Food businesses need to put in place food safety management procedures based on HACCP principles. The system should be appropriate for the size and nature of the business, so a small café may need something much simpler than a large food manufacturer.
For many smaller food businesses, Food Safety Guru can provide a digital alternative to managing food safety through a paper SFBB folder. Safer Food, Better Business is one HACCP-based approach provided by the Food Standards Agency for smaller food businesses. With Food Safety Guru, your HACCP is written around your business and your daily checks, records and corrective actions can be managed digitally in one system.
Learn more about Safer Food, Better Business
Food Safety Guru is not the official Food Standards Agency SFBB app. It is a separate digital food safety system that can be used instead of relying on a paper SFBB folder, with HACCP documentation, digital checks, records and supporting food safety procedures kept together.
Learn more about SFBB from the Food Standards Agency
Yes. We review how your business operates and write your HACCP around your actual processes rather than giving you a blank template to complete yourself. Your setup can also include relevant risk assessments, procedures and digital food safety checks.
Yes. We prepare the relevant supporting risk assessments for your business alongside your HACCP, helping keep your core food safety documentation together rather than spread across separate folders and files.
Yes. HACCP-based food safety systems can be managed digitally. What matters is that your procedures are appropriate for your business, are followed and reviewed when necessary, and that the relevant records are maintained.
A HACCP-based system should set out what action needs to be taken when monitoring shows that a control has failed. With Food Safety Guru, checks can flag problems, prompt the appropriate next step and keep a record of the corrective action taken.
