Aim of food safety management

Food safety management incorporates the systems (rules and procedures) and processes (instructions) in place to prevent people from becoming ill from eating or drinking food that has been prepared and handled.

Food poisoning is still very common in Scotland and can affect anyone who eats or drinks (consumes) contaminated food. In most cases, infection will be mild and people will make a full recovery within a few days. However, there are some very serious foodborne infections which can have serious consequences, from lifelong disabilities to death. Those most at risk include the very young, the elderly, people who are already ill or recovering, and pregnant women and their unborn babies.

Food safety is not just about the cleanliness of kitchens. It is about ensuring that safe and sufficient practices are in place to ensure that anyone consuming food is protected from avoidable food hazards. Such practices include:

• Buying food from reputable suppliers
• Protecting food from the risks of contamination
• Preventing multiplication of bacteria which might be present in food
• Destroying harmful bacteria by ensuring that food is cooked properly
• Throwing away any unfit or contaminated food.

The Charity Trustees must develop and implement suitable and sufficient food safety systems and processes to reduce the likelihood of anyone becoming ill from food prepared and handled.