The type of system you adopt will depend on your type of business,
A very low risk business such as a sweetshop would need to follow good hygiene practice whereas a food manufacturer would need fully documented HACCP. A caterer is somewhere in between. The Food Standards Agency has produced a pack for caterers entitled Safer Food Better Business.
Click here to link to SFBB
The hazard analysis guide had some useful templates, which are available to download.
