Welcome to the Updated Food Safety Management System (FSMS) page.
The Entire System Has Been Reviewed & Updated.
Following legislative changes and a full review of our food safety procedures with our Primary Authority (Luton BC), we have updated several ‘rules’ around food safety and introduced a number of new guidance documents for topics not previously covered by Version 1 of the Compass FSMS, including Natasha’s Law, Food Transportation and Souse Vide.
Additional posters have been added to the pack to help explain the rules around shelf life of both bought in food and in-unit made product The food safety conversations have been converted into a more user-friendly task card system whereby they can be presented to the colleague(s) via an easel stand folder and delivered via a group training session within unit.
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The Compass Group Food Safety Hazard Analysis is based upon the Codex Aliment Arius 7 Principles of HACCP, 3rd edition 2003, which is a recognised food safety management system.
The purpose of this document is to identify what specific food safety hazards are present at each process step of your catering operation and determine what controls are required to be in place to prevent or minimise food safety hazards from occurring.
It is the responsibility of the Unit Manager or Head Chef to complete the Hazard Analysis for each catering premises.
Compass Group Food Safety Food Flow Chart
Compass Group HACCP Document Cover Page UPDATED
Compass Group HACCP Document Hazard Analysis Records 1-14
Additional
Good Hygiene Practice Guides
There are 21 Good Hygiene Practice Guides produced which include all the additional guidance you and your colleagues need to follow when operating in your unit. Remember to ensure that all the Good Hygiene Practice Guides are readily available within the unit for reference.
The GHPG’s cover the following topics:
6. Food Delivery & Storage (Updated Jan 2025)
9. Cooking (Updated Sept 2024)
Good Hygiene Practice Guides
Food Safety Conversations
It is important that everyone is familiar with the additional good hygiene practices outlined within the GHPG’s in order to effectively manage food safety in your unit.
Food Safety Conversations are the key training resource for each of the GHPG’s and shouldn't take any longer than 5 minutes to deliver. All the Food Safety Conversations are available to download below:
Updated Sept 2024 - Download All
Hazard Analysis Posters
There are 11 Colleague Posters designed to combine the important information from the Hazard Analysis Records and the relevant Good Hygiene Practice Guides into one easy to understand poster. You will need to remove any posters that are not applicable to your unit and then display each poster in the kitchen or unit where it is relevant.
You can download relevant Hazard Analysis Posters below:
Hazard Analysis Posters
For More Information
Please contact your relevant sector HSE Manager for further assistance or guidance with the implementation and management of food safety management system.