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With a foreword by the Chair of the Food Standards Agency, this booklet of 40 pages gives you a good introduction to the main Food Hygiene and Food Safety Regulations.

It is designed to be a handy quick reference handbook.

It covers regulations on registration, HACCP, traceability, personal hygiene, allergens, H & S and training amongst other subjects.

It also has sections on PRS - what is it, SALSA - Safe And Local Supplier Approval, Regional Status - what it is and how to get it and the Lion Quality Marking of eggs.

It is written in plain, easy-to-understand English.

References are made to SFBB and other FSA publications where necessary.