Safer Food, Better Business for Retailers

This food safety management pack has been developed to help retail businesses across the UK comply with new regulations introduced in January 2006.

This pack is for small retail businesses that sell food, including any food that needs to be kept cold to keep it safe, such as milk. These include small convenience stores, 'corner shops' and confectioners, tobacconists and newsagents.

	Cross-contamination	Good housekeeping Pest Control
	Cleaning	Personal Hygiene Cleaning effectively Your cleaning schedule
	Chilling	Chilled storage and display Frozen storage and display
	Management	Opening and closing checks/Extra checks Prove it Suppliers and contractors Stock Control Training and supervision/Customers Customers - food allergies Safe method completion record
	Cooking and Preparation	How to use this section Preparation - ready-to-eat foods 'Bake-off' products, reheating and hot holding Raw meat, poultry and eggs Bacon, sausages and eggs Rotisserie chicken and ham Prove it - cooking
	Diary	Name and address sheet Introduction Staff training record Suppliers list Cleaning schedule 4-weekly review and notes page