Last update:

23-Jul-2010

 HACCP

Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points [HACCP] is a detailed process that identifies the hazards present in food production and the controls needed to minimise those risks.  Critical control points are those stages in the production of food that are imperative to ensure that safety is maintained at an acceptable level.

The identification of hazards to food safety has been a legal requirement for many years but the need for a written system became law from 1^st January 2006.

Discussion continues surrounding the introduction of mandatory licensing of all food premises and it is inevitable that a comprehensive HACCP system will be required as part of the licensing protocols.

The new legislation requires food premises to identify the hazards, the control points and critical control points and put measures in place to reduce the risks to the consumer.  HACCP is complex and requires a broad range of skills and expertise to implement.  It is also necessary to detail the Critical Limits and the means by which these will be monitored.  If these critical limits are not met, there must be a comprehensive methodology to ensure corrective action is taken.  The HACCP system requires monitoring and auditing to prove that it is effective and working efficiently, and all of these criteria must be properly documented.

In addition to the need for a written HACCP-based Food Safety Management System, the new legislation requires that proprietors of food premises should be able to prove traceability.  This means that the ingredients of every food offering can be traced back to its original source and a comprehensive system of documentation is in place to demonstrate this.  Food handlers are now required to undergo additional training in the principles and processes of HACCP.

SAFAS can help you develop your HACCP system and provide your personnel with the appropriate training and guidance to help ensure it works efficiently.  We also work in partnership with you to implement all the necessary documentation.

SAFAS can advise you on producing a Hazard Analysis and Critical Control Point Process for your business.

DUE DILIGENCE

Every organisation, however big or small, which is involved in the production, handling or serving of food needs to have a Due Diligence system.

Due Diligence is a fully controlled system of working practices, documentation, monitoring and auditing.  It is also the only possible defence, in law, under the Food Hygiene legislation.

Prosecutions under the current legislation carry heavy fines - £20,000 and higher – even imprisonment in some cases.

SAFAS can provide everything you need to plan, implement and audit the Food Hygiene and Health & Safety requirements of your business. 

With efficient systems in place, you can easily monitor the standards of Food Safety and Hygiene.  You can be confident that your customers are safe and that they will come back again!