Key Definitions


Food includes drinks, ice, raw ingredients and the finished product. Food that is to be sold or served must be fit for human consumption and meet food safety requirements.

Food Business
Any undertaking, public or private, whether for profit or not,  carrying out any of the activities related to any stage of production, processing or distribution of food.

Food Business Operator (FBO)
The natural or legal persons responsible for ensuring that the requirements of food law are met within the food business under their control.

Food Safety Management System (FSMS)
European legislation requires all food businesses to assess the hazards (risks) associated with their business, to document the hazards and how they are controlled   A documented FSMS can range from complex procedural manuals to a single sheet of paper.  For individual catering businesses using the Food Standards Agency model system Safer Food Better Business  will normally fulfil this requirement.

Hazard Analysis
A hazard is "a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect" (Codex Alimentarius).  Establishing what the hazards are in a business  is a key step in the HACCP (Hazard Analysis and Critical Control Point) process. Follow this link for top tips about hazard analysis 

How to contact us

General Customer Enquiries -
Please contact us on:
Telephone: 01905 822799

Social Media

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Address for Correspondence only

Worcestershire Regulatory Services
Wyre Forest House
Finepoint Way
DY11 7WF