A Guide to Food Hazards and Your Business

What is the new requirement?

At its simplest, it means that you should have looked at your business operations, identified things with the potential to cause harm to consumers, and satisfied yourself that you have sufficient controls in place to minimise such risks.

For example, if you store perishable ready-to-eat foods such as meat or fish products at room temperature for long periods, there is a hazard that harmful bacterial could grow to dangerous levels on the food. Refrigeration is a mechanism you can use to help control this hazard.

For further information please e-mail us at regulatory@fareham.gov.uk or contact Environmental Health on 01329 236100.

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