All food businesses have a duty to comply with the provisions of Regulation (EC) 852/2004 of
the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and Food
Hygiene (England) Regulations 2005.
Supervisors, managers and business owners are required to take special care to ensure that the
food produced, prepared, served, sold or delivered to consumers is safe to eat, hazards to food
safety are managed, and the food handlers across the business are trained appropriately to
their roles.
They are also responsible for implementing, managing and reviewing a comprehensive food
safety plan based on Hazard Analysis and Critical Control Points system, known as HACCP, and
keeping records that can be checked by the local authorities.
Failure to implement and manage safety procedures and poor personal hygiene in a food
business can have serious health implications for the consumer who has eaten the food. The
business may also face corporate liability charges, damage to brand reputation, job losses and
a potential business closure.
