EU Regulations, effective from January 2006, affect all food businesses

Food handlers must receive appropriate supervision and be instructed/trained in food hygiene to enable them to handle food safely and those responsible for developing and maintaining the business's food safety procedures, based on HACCP principles, must have received adequate training.  Food businesses (except farmers) are required to put in place food safety management procedures based on the principles of HACCP (hazard analysis critical control point).  In practice, this means that you must have documented procedures in place to manage food safety hazards in your business.