Basic Principle – The Food Business Operator (Owner/Manager) has the following responsibilities:
(a) Primary responsibility for food safety
(b) It is necessary to exercise control throughout the food chain from primary production
(c) Maintain a cold chain for products that cannot be stored at ambient
(d) Procedures based on HACCP and Good Hygiene Practice should be in place
(e) Follow guides to good practice
(f) Follow established guidelines for microbiological criteria and temperature control
(g) It is necessary to ensure that imported foods are of the same standard as those produced in the EU