What this means
A food business needs a written system showing how it identifies hazards, controls them, checks that controls work and records corrective action. This is often called a HACCP-based food-safety management system.
What to do
- Map each product from receipt or harvest to handover.
- Record cleaning, temperatures, allergens, traceability and what happens when a check fails.
- Ask your local food-safety team which official pack best fits your activities.
Official destination checked 11 September 2026. The original opens in a new tab, so this FreshFarm explanation stays open.
