Food businesses are responsible for producing safe food and since 2006 they have been required by law to have a written food safety management system based on HACCP principles (Hazard Analysis and Critical Control Point).
This affects the supply, preparation, packaging, storage and distribution of food. It is the role of Trading Standards and Environmental Health Officers in Local Authorities to audit all types of businesses in the food industry including Public Services.
The Food Standards Agency has produced a "Safer Food, Better Business" guidance pack to help food businesses develop such a safety management system. Food suppliers can also liaise with their local authority's environmental health departments for advice on setting up a system and any other queries they may have around food legislation and safety.