This guide is designed to help you comply with the requirements of Regulation 4(3) of the Food Safety (General Food Hygiene) Regulations 1995. Improve your star rating.


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The guide includes all the following features.

  • The main feature included are;
  • Guide to HACCP sheets with examples
  • Clear instructions
  • Rules on chill temperatures
  • Rules on cooking temperatures
  • Rules on cooling products
  • Rules on holding hot food
  • Rules on reheating food
  • What qualifications your staff need
  • Glossary of key terms
  • A policy statement for you to use
  • Flow chart guide for the HACCP process
  • Guide to cleaning schedules
  • Food temperature monitoring
  • Training guide
  • Pre-employment questionnaire for new employees
  • Staff hygiene and work rules
  • List of other helpful publications
  • plus all your required record sheets see list below!


  • Printable forms contained in this guide include;-
  • Policy Statement
  • Flow chart for each purchase
  • Suppliers list record sheet
  • Purchasers list record
  • Maintenance List
  • Maintenance record log
  • HACCP record sheet (blank, for you to fill in)
  • Pest report log
  • Example cleaning schedule
  • Blank cleaning schedule
  • Cleaning check list
  • Food delivery check list
  • Temperature log sheet chillers and retards and freezers
  • Weekly temperature log sheet
  • Cooking/ hot holding log sheet
  • Probe thermometer testing log sheet
  • Pre-employment questionnaire
  • Staff training record sheet
  • Staff sickness record sheet

This guide is a must for all in the catering trade.

HACCP or Hazard Analysis Critical Control Points are are both a legal and important part of any catering business's documentation, no out let preparing and / or serving food for sale to the public or staff (in canteens) should be without a HACCP's system of documents. When you are inspected by Environmental Health Officers (EHO's) they will require to see your HACCP documents. Having HACCP documentation will also help you gain that all important high rating on the national scores on the doors scheme, where food business are rated from 0-5 on their food hygiene and safety standards.