Cyngor i Fusnesion Bwyd – advice for food businesses in Wales

Abstract

Purpose

The purpose of this review was to assess the guidance packs provided by local authorities to small food businesses in Wales to assist them comply with new food safety legislation.

Design/methodology/approach

Three guidance packs that are widely used in Wales were assessed. The review covers the provision in the guidance packs of hazard analysis templates, worked examples, information on documenting/auditing good hygiene practices, events that should trigger a review of the system and guidance on the extent/level of record keeping.

Findings

The packs provided simple information on a harmonised hazard analysis critical control point (HACCP) based system of food hygiene management and good hygiene practices. They had templates for documentation, some had worked examples and there were sample record forms. There was insufficient guidance given on the extent/level of paperwork and records required by different sized businesses.

Research implications/limitations

The results of this review suggest that while the guidance packs have many positive attributes, they also have many shortcomings. In part this relates to the fact that they were devised prior to the new legal requirements.

Practical implications

The packs in use lack important practical guidance on the level/extent of documentation and record keeping. Some of these deficiencies can be remedied by supplementing the packs with materials produced by the other Food Standards Agency (FSA) agencies.

Originality/value

There is no published evaluation of guidance packs in Wales. The steering group should be encouraged to undertake this work and to produce a national guidance pack.

Citation

Worsfold, D. (2006), "Cyngor i Fusnesion Bwyd – advice for food businesses in Wales", Nutrition & Food Science, Vol. 36 No. 6, pp. 419-428. https://doi.org/10.1108/00346650610712234