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Guidance - archived

NHSScotland National Food Safety Assurance Manual (SHFN 04-03 ARCHIVED)

Published on 01 March 2021

From: Health Facilities Scotland

(Archived) This manual is a baseline document that NHS Boards are required to use to build their location-specific food safety system around.

Documents

Details

The Scottish Government Health and Social Care Directorate commissioned this document to demonstrate a consistent approach to food safety and compliance with Hazard Analysis Critical Control Points (HACCP) and Food Safety legislation. Health Facilities Scotland (HFS) set up a Short Life Working Group in April 2009 to develop the guidance. This 2021 revision is in light of additional legislative changes that are required to be included within the document. The group consisted of professional Caterers from the HFS Catering Services Expert Group.

Click here to see the latest version of this Guidance

This file may not be suitable for users of assistive technology. If you use assistive technology (such as a screen reader) and need a version of this document in a more accessible format, please email nss.feedback@nhs.scot. We will do our best to assist where possible and practicable. It would be helpful if you tell us what format you need and advise on any assistive technologies you are using.