Food safety is the number one priority of the chilled food industry and UK manufacturers operate to stringent hygiene standards and practices, many of which have been developed in the UK and are promoted worldwide by CFA. Food safety requires the application of Hazard Analysis Critical Control Point (HACCP) principles to the design of plant, product and process, the management of hygiene procedures and the control of the process. All CFA members commit to comply with CFAs Best Practice Guidelines for the Production of Chilled Foods which are widely recognised as the benchmark for best practice in the chilled food industry.
