Food safety management systems

Food safety legislation requires that all food businesses apply food safety management procedures to their business. This requirement to provide a Food Safety Management System (FSMS) is flexible allowing procedures to be proportionate to the size and nature of the business. Many small businesses will be able to have fairly simple records and straightforward procedures to follow, relevant to what they already do in practice.

In Scotland, most caterers use a system named CookSafe. RetailSafe is a similar system for retailers who handle or prepare unwrapped high risk food. ButcherSafe is a system aimed at butchers who handle or produce both raw and ready-to-eat food.

These systems are designed to help businesses understand and implement a system based on Hazard Analysis and Critical Control Point (HACCP) to comply with the law. By reading the specific manual and following the instructions, businesses are able to develop HACCP-based procedures that fit their needs. The food business operator must complete and implement the relevant system. This system must be reviewed and, if necessary, updated whenever there are changes, or at least annually.

House rules

We would strongly recommend you keep electronic versions of your House Rules so they don't go missing and also to allow them to be updated easily. Word versions of the House Rules for CookSafe, RetailSafe and ButcherSafe can be downloaded from the Food Standards Scotland website.

Monitoring records

Monitoring records must be maintained. Examples of these are available within the CookSafe and RetailSafe Manuals but you can record your monitoring in other formats. We have produced some templates which you may find of use. The All in One Record and Monthly Record are regularly used by local businesses. You can amend these to suit your needs.

CookSafe All in One Record
DOCX file, 27.7 KB
CookSafe Monthly Record
DOCX file, 29.7 KB

Training records

The food business operator, or supervisor, must train all staff on the system at induction and every review of the FSMS. This training must be recorded. An example form which can be used is the Training Record.

CookSafe Training Record
DOCX file, 20 KB

Cake makers

We have produced an advice sheet and food safety hazard analysis for cake makers specifically for home caterers producing cakes.

Cake Makers Advice Sheet
DOCX file, 502.5 KB
Cake Makers Hazard Analysis
DOCX file, 180 KB

If you require advice or assistance you should contact your area Environmental Health Officer/Technical Officer or email your request to fs@falkirk.gov.uk.