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If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles.
The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must:
You might be inspected, and the inspector will need to see your records.
You can get detailed advice on food safety management based on HACCP.
Don’t include personal or financial information like your National Insurance number or credit card details.
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