Food safety is the protection of consumers from harm from food. Compliance with food safety legislation — including the implementation and maintenance of food safety management systems based on the principles of Hazard Analysis Critical Control Points (HACCP) — reduces the risk of food poisoning or food-borne disease outbreaks and other hazards occurring.

Food safety law is enforced by environmental health practitioners employed by local authorities. The food business operator is the person responsible for ensuring that legal requirements are met.

See also topics on Regulation (EC) 852/2004: General Food Hygiene Requirements for Businesses, Temperature Control Requirements for Foodstuffs and Food Safety Management Systems.

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