RetailSafe: For Retailers Handling Unwrapped High Risk Food
Food Safety Assurance System
- Scottish HACCP Working Group
- TSO (The Stationery Office)
'RetailSafe' is designed to assist retail businesses dealing with unwrapped high risk food to build upon their safe working practices. High risk foods, usually high in protein, require refrigeration and must be kept separate from raw foods. Examples include cooked meats, cooked meat products such as pies and patιs, unwrapped sandwiches, egg and dairy products. This manual will help retailers examine the business operation and identify the controls necessary depending on the risk posed by the products sold.
HACCP (Hazard Analysis and Critical Control Point) is a widely accepted food safety management system, which can easily be adapted to suit all sizes and types of food businesses. The main aim of HACCP is to focus attention on critical points in the operation and to take measures to ensure that problems do not occur.
This manual contains information on HACCP principles as well as guidance on a range of other food safety issues. The guide is divided into the following four sections and includes an Action Plan to record progress.
Introduction guidance on HACCP terms used in the manual
Business Selector helps with the selection of house rules appropriate to the business type
House Rules contains guidance and templates to help write individual house rules building on day-to-day safe working practices
Records contains guidance and templates to link in with other sections
|Format||Looseleaf with Ring Binder||Published||02 Mar 2007|
|Availability||In Stock: 1 - 2 days||Delivery||Delivery options and charges|