date:Mar 06, 2017
are easy to understand and implement.
The new approach uses flow diagrams to summarise the stages of production, an accompanying questionnaire, and simple tables to take retailers through the food safety management process from hazard identification to control measures.
Marta Hugas, head of EFSAs Biological Hazards and Contaminants unit, said: Some aspects of current food hygiene regulations can be challenging for small businesses, particularly where resources are tight or expertise is lackin