Maintaining high food standards involves crucial responsibilities for businesses, especially in the areas of hygiene and safety. A core component is implementing a Hazard Analysis and Critical Control Point (HACCP) system, which helps identify and control physical, chemical, and biological hazards. This system is instrumental in preventing food safety issues before they occur.

It is also mandatory for businesses to ensure that all packaging and items that come into contact with the food are safe and do not transfer harmful substances into the food. These standards are essential for protecting customers and ensuring the integrity of the food supply.

Additionally, proper training for staff is a significant aspect. This includes educating employees on the proper handling of allergens and maintaining rigorous cleanliness to prevent cross-contamination. Such training helps ensure that all personnel are competent in food safety practices, thus safeguarding customer health.