Understanding HACCP, Food Hygiene and Safety Regulations
Advice and Training Modules and Management Records
Below are the Advice and Training Modules available from Food Solutions. Subscribers may download these training aids and records.
Click on the folder below to view the documents.
Advice for managers on food safety and food hygiene 100 Advice on registration
Do I need to register my food business? Who do I register with? What is approval and do I need it?
100_Advice_Registration.pdf (login to view)
Do I need to register my food business? Who do I register with? What is approval and do I need it?
100_Advice_Registration.pdf (login to view)
100a Advice on Approval to trade
When do you need approval to trade? Who does the approving? How much does approval cost? This module covers the detail of approval to trade giving you the facts simply.
100a_Advice_Approval.pdf (login to view)
When do you need approval to trade? Who does the approving? How much does approval cost? This module covers the detail of approval to trade giving you the facts simply.
100a_Advice_Approval.pdf (login to view)
101 Advice on Traceability
What records do I need and how much detail? How long must I keep records for? What is recall and withdrawal of food products? Does traceability apply to packaging materials?
101_Advice_Traceability.pdf (login to view)
What records do I need and how much detail? How long must I keep records for? What is recall and withdrawal of food products? Does traceability apply to packaging materials?
101_Advice_Traceability.pdf (login to view)
101a Advice on Bar codes
How do you get a bar code? Can barcodes help you as well as your customers?
101a_Advice_bar_codes.pdf (login to view)
How do you get a bar code? Can barcodes help you as well as your customers?
101a_Advice_bar_codes.pdf (login to view)
102 Advice on Allergens for food handlers
Advice for food business operators on allergens, allergen labelling and duties to your customers. Food allergies are increasingly common. This module also looks at symptoms of allergies.
102_Advice_Allergens_for_food_handlers.pdf (login to view)
Advice for food business operators on allergens, allergen labelling and duties to your customers. Food allergies are increasingly common. This module also looks at symptoms of allergies.
102_Advice_Allergens_for_food_handlers.pdf (login to view)
102a Allergen Policy Statement
Template for policy statement on allergens to be displayed at your premises for staff and customers. Personlise for your business.
102a_Allergen_policy_statement.pdf (login to view)
Template for policy statement on allergens to be displayed at your premises for staff and customers. Personlise for your business.
102a_Allergen_policy_statement.pdf (login to view)
103 Advice on HACCP
What is HACCP? Do you need a full HACCP system? What are the critical points? Where do I find help?
103_Advice_HACCP.pdf (login to view)
What is HACCP? Do you need a full HACCP system? What are the critical points? Where do I find help?
103_Advice_HACCP.pdf (login to view)
103a Advice on Risk Assessment
What is risk assessment? Do I have to do it? Why?Risks and hazards are they the same in food safety?
103a_Advice_Risk_Assessment.pdf (login to view)
What is risk assessment? Do I have to do it? Why?Risks and hazards are they the same in food safety?
103a_Advice_Risk_Assessment.pdf (login to view)
103b HACCP Checklist
Our Food Safety HACCP Checklist developed with the UK authorities helps you complete your obligations to review your HACCP systems. Easy to understand questions guide you through each area of your business. Reviewing has never been easier!
103b_Advice_HACCP_Checklist.pdf (login to view)
Our Food Safety HACCP Checklist developed with the UK authorities helps you complete your obligations to review your HACCP systems. Easy to understand questions guide you through each area of your business. Reviewing has never been easier!
103b_Advice_HACCP_Checklist.pdf (login to view)
108 Advice on General Cleaning
Sound advice and good practice on general cleaning procedures within food businesses.
108_Advice_General_cleaning_procedures.pdf (login to view)
Sound advice and good practice on general cleaning procedures within food businesses.
108_Advice_General_cleaning_procedures.pdf (login to view)
109 Advice on Cleaning Schedules
Do I need a cleaning schedule? What are the advantages of cleaning schedules? How to develop a cleaning schedule.
109_Advice_Cleaning_Schedules.pdf (login to view)
Do I need a cleaning schedule? What are the advantages of cleaning schedules? How to develop a cleaning schedule.
109_Advice_Cleaning_Schedules.pdf (login to view)
112 Advice on reducing contamination risks
Advice on different types of contamination and key points on how contamination risks can be reduced.
112_Advice_Reducing_Contamination.pdf (login to view)
Advice on different types of contamination and key points on how contamination risks can be reduced.
112_Advice_Reducing_Contamination.pdf (login to view)
112a Advice on sources of contamination
Advice on minimising contamination of food. How to avoid contamination of food by knowing the risks and working to reduce them.
112a_Advice_sources_contamination.pdf (login to view)
Advice on minimising contamination of food. How to avoid contamination of food by knowing the risks and working to reduce them.
112a_Advice_sources_contamination.pdf (login to view)
117 Advice Using cloths
Avoid cross contamination from cloths. Awareness of the danger to food safety of dirty cloths.
117_Advice_Using_Cloths.pdf (login to view)
Avoid cross contamination from cloths. Awareness of the danger to food safety of dirty cloths.
117_Advice_Using_Cloths.pdf (login to view)
121 Advice on Hot holding and temperature control
How long can you hot hold food? What temperature must it be kept at? Do you have a policy for hot holding food. We give advice on hot holding food to ensure it remains safe for consumers.
121_Advice_Hot_Holding_Temperature_Control.pdf (login to view)
How long can you hot hold food? What temperature must it be kept at? Do you have a policy for hot holding food. We give advice on hot holding food to ensure it remains safe for consumers.
121_Advice_Hot_Holding_Temperature_Control.pdf (login to view)
124 Advice on food durability dates
Most foods "go off" eventually. Some foods become dangerous to the consumer. What are the critical dates on food packages? Which foods do not need a date? Do you and your staff understand the dates?
124_Advice_Durability_Dates.pdf (login to view)
Most foods "go off" eventually. Some foods become dangerous to the consumer. What are the critical dates on food packages? Which foods do not need a date? Do you and your staff understand the dates?
124_Advice_Durability_Dates.pdf (login to view)
126 Advice Pest control - Using a Contractor
Considerations when choosing your pest control contractor.
126_Advice_Pest_Control(contractor).pdf (login to view)
Considerations when choosing your pest control contractor.
126_Advice_Pest_Control(contractor).pdf (login to view)
127 Advice Pest Control -DIY
Suggested training and knowledge required for In-house, pest control - DIY.
127_Advice_Pest_Control(in house).pdf (login to view)
Suggested training and knowledge required for In-house, pest control - DIY.
127_Advice_Pest_Control(in house).pdf (login to view)
128 Advice Pest Control Documentation
Records of your pest control activities are necessary to show you have pests under control.
128_Advice_Pest_Control_Documentation.pdf (login to view)
Records of your pest control activities are necessary to show you have pests under control.
128_Advice_Pest_Control_Documentation.pdf (login to view)
130 Advice Refrigeration Maintenance
Fridge care and maintenance.
130_Advice_Refrigeration_Maintenance.pdf (login to view)
Fridge care and maintenance.
130_Advice_Refrigeration_Maintenance.pdf (login to view)
133 Advice Microwave purchase and cleaning
Pitfalls of microwave purchase and considerations to maintain high food hygiene standards
133_Advice_Microwave_oven_purchase_cleaning.pdf (login to view)
Pitfalls of microwave purchase and considerations to maintain high food hygiene standards
133_Advice_Microwave_oven_purchase_cleaning.pdf (login to view)
137 Advice on Chopping Boards
Do you have to use boards made of a particular material? Must they be colour coded? If they are, what do the colours mean? How can I avoid cross contamination?
137_Advice_Chopping_Boards.pdf (login to view)
Do you have to use boards made of a particular material? Must they be colour coded? If they are, what do the colours mean? How can I avoid cross contamination?
137_Advice_Chopping_Boards.pdf (login to view)
150 Advice on Listeria and product shelf life
Which foods may be contaminated with Listeria monocytogenes? Why is Listeria a problem? How do you ensure your products will not pose a threat to the consumer?
150_Advice_Shelf_life_Listeria.pdf (login to view)
Which foods may be contaminated with Listeria monocytogenes? Why is Listeria a problem? How do you ensure your products will not pose a threat to the consumer?
150_Advice_Shelf_life_Listeria.pdf (login to view)
151 Advice on use of own eggs in B and B's
Are you allowed to use eggs from your own hens for breakfasts in your b and b? We have official advice.
151_Advice_B_and_B_own_eggs.pdf (login to view)
Are you allowed to use eggs from your own hens for breakfasts in your b and b? We have official advice.
151_Advice_B_and_B_own_eggs.pdf (login to view)
152 Advice for small egg producers
How small is small? Do I have to grade and stamp my eggs before I can sell them to the public or a shop? Should I be registered with the poultry register?
152_Advice_small_egg_producers.pdf (login to view)
How small is small? Do I have to grade and stamp my eggs before I can sell them to the public or a shop? Should I be registered with the poultry register?
152_Advice_small_egg_producers.pdf (login to view)
153 Advice on domestic pets and B and Bs
Do you run a B and B and have pets? We have official advice on what you should do. Do your pets have to be banned from the house? Find out here.
153_Advice_Pets_B_and_B.pdf (login to view)
Do you run a B and B and have pets? We have official advice on what you should do. Do your pets have to be banned from the house? Find out here.
153_Advice_Pets_B_and_B.pdf (login to view)
154 Advice on distribution of your products
How do you get your product to customers. Do you deliver or get someone elso to do it for you? How do you find a reliable company?
154_Advice_Distribution.pdf (login to view)
How do you get your product to customers. Do you deliver or get someone elso to do it for you? How do you find a reliable company?
154_Advice_Distribution.pdf (login to view)
155 Advice on Food Business legislation
Advice on the food hygiene and safety rules you must comply with when you start up and run a food business.
What do you have to do? This module gives a run down of the legislation and how to comply with it.
155_Advice_start_run_food_business.pdf (login to view)
Advice on the food hygiene and safety rules you must comply with when you start up and run a food business.
What do you have to do? This module gives a run down of the legislation and how to comply with it.
155_Advice_start_run_food_business.pdf (login to view)
157 Advice on specific labelling issues
The Food Information for consumers Regulation (FIR) has been published in the Official Journal. We have produced an updated summary of the major changes and specific changes to the regulations resulting from the FIR. This document is an extract from our new labelling ehandbook which we shall make available shortly.
157_Advice_labelling_specifics.pdf (login to view)
The Food Information for consumers Regulation (FIR) has been published in the Official Journal. We have produced an updated summary of the major changes and specific changes to the regulations resulting from the FIR. This document is an extract from our new labelling ehandbook which we shall make available shortly.
157_Advice_labelling_specifics.pdf (login to view)
160 Advice on using the food Handlers Handbook
Advice on using the Food Handlers Handbook for staff. Suggestions for use as a basis for training. Useful information on developing your training regime and backgound information.
160_Advice_food_handlers_handbook.pdf (login to view)
Advice on using the Food Handlers Handbook for staff. Suggestions for use as a basis for training. Useful information on developing your training regime and backgound information.
160_Advice_food_handlers_handbook.pdf (login to view)
160a Advice on Training in the Food Industry
What training do you need in the food industry? Should everyone working with food have a food hygiene certificate? This advice sheet outlines what the law says about training for the food industry.
160a_Advice_training_in_food_industry.pdf (login to view)
What training do you need in the food industry? Should everyone working with food have a food hygiene certificate? This advice sheet outlines what the law says about training for the food industry.
160a_Advice_training_in_food_industry.pdf (login to view)
HACCP Principles Management Record Sheets Training Modules
© Food Solutions Publishing Ltd. 2009. No part of these documents can be reproduced without the express permission of Food Solutions Publishing Ltd.