Food Standards Agency / GOV.UK
Food safety management systems for businesses
Official overview of food safety management systems and the HACCP principles.
Open official sourceOfficial basis & references
What HACCP Made Simple is built on.
HACCP Made Simple is built around the seven principles of HACCP and developed with reference to the legal and guidance framework relevant to catering and hospitality operations in England and Wales.
Official guidance referenced
Sources operators can check directly.
These links go to Food Standards Agency, GOV.UK and MyHACCP guidance. They are provided so the basis of the product is clear and verifiable.
Food Standards Agency / GOV.UK
Safer Food Better Business (SFBB)
Food safety management procedures for small businesses in England and Wales.
Open official sourceFood Standards Agency
MyHACCP guidance
Official HACCP guidance and tools for developing a HACCP plan around a food operation.
Open official sourceFood Standards Agency / GOV.UK
Guidance on temperature control in food premises
Current official guidance on chilling, freezing and temperature control in food businesses.
Open official sourceFood Standards Agency / GOV.UK
Allergen guidance for food businesses
Guidance on providing allergen information and handling allergens in food businesses.
Open official sourceFood Standards Agency / GOV.UK
Allergen information for non-prepacked foods: best practice
Best-practice guidance for providing allergen information for non-prepacked food.
Open official sourceFood Standards Agency / GOV.UK
Labelling guidance for prepacked for direct sale (PPDS) food
Official guidance for businesses applying PPDS labelling requirements.
Open official sourceFood Standards Agency / GOV.UK
Vacuum packaging and modified-atmosphere packed chilled foods
Guidance on vacuum packing chilled foods safely, including VP/MAP shelf-life controls.
Open official sourceLegislative framework
England & Wales food-safety framework.
The product is structured with reference to the following food-safety, hygiene and food-information legislation. Links open the official legislation.gov.uk text.
- 01Food Safety Act 1990
- 02Assimilated Regulation (EC) No 178/2002
- 03Assimilated Regulation (EC) No 852/2004
- 04The Food Safety and Hygiene (England) Regulations 2013
- 05The Food Hygiene (Wales) Regulations 2006
- 06The Food Information Regulations 2014
- 07The Food Information (Wales) Regulations 2014
Legislation and official guidance can change. Each food business remains responsible for the requirements that apply to its own operation.
How HACCP Made Simple applies this
The established method, applied to the actual site.
HACCP Made Simple does not reinvent HACCP. It configures the established method around the premises, menu, equipment, suppliers and food processes, then turns that configured system into operational controls, checks, corrective actions, records, verification and review.
Law, official guidance and site-specific house controls are kept distinct. Specialist processes require the appropriate additional controls, documented validation or scope review rather than being treated as covered by a generic template.
- 01Site-specific FSMS
- 02Daily operations
- 03Evidence
- 04Management oversight
Important clarification
Independent, without implied endorsement.
HACCP Made Simple is an independent product. It does not currently claim approval, validation, endorsement or accreditation from the Food Standards Agency, any local authority, EHO, council or third party.
References to legislation and official guidance explain the basis on which the product is structured. They are not claims of sponsorship or endorsement.
See the product