A Food Business Operator’s responsibilities include:
- Implementing and maintaining a Food Safety Management System based on the HACCP principles.
- Registering the food business with the local authority.
- Designing, equipping and operating the food premises in ways that comply with the law and prevent or reduce the risk of contamination.
- Providing adequate toilets, hand washing facilities, protective clothing and changing facilities.
- Ensuring team members are properly trained and/or supervised.
- Cooperating with enforcement officers and enforcement authorities.
- Maintaining records of food safety control activities (e.g. temperature control, pest control, cleaning and training records).
The defence of due diligence
If a food business operator is accused of breaking food safety laws and is being taken to court, there is one defence they may have. It is called the “defence of due diligence”. It means that the food business operator would have to prove to the court that they had taken “all reasonable steps to produce safe food”. This is normally achieved through having accurate and complete records.