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.
This is an updated version of this Guidance document, please click here to see the archived version.