It became a legal requirement for all food businesses in the UK to have a Food Safety Management System
(FSMS) in 2006. Under article 5 of Regulation (EC) 852/2004, a food business must put in place, implement
and maintain a food safety management system based on Hazard Analysis Critical Control Points (HACCP)
principles to ensure the food produced in their premises is safe to eat.
This factsheet will enable you to ensure your business is compliant.