Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system for reducing the risk of safety hazards in food.
A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards. Although this sounds complicated, the principles are quite simple. The important points to note is that you have food safety management procedures in place that are appropriate for your business.
It involves looking closely at what you do in your business and what could go wrong. You would identify the ‘critical control points’ – these are the places you need to focus on to prevent hazards or reduce them to an acceptable level. Then you put in place procedures to make sure hazards are controlled at your critical control points.
Do I need to implement HACCP
These procedures may not be necessary in some businesses with very simple processes. In this case, businesses can comply with the legal requirement by following good hygiene practice. They would still need to comply with the other requirements and the correct training can help you identify what you need to do. There are also packs produced by the Food Standards Agency (FSA) that can help you further and you can also contact your local authority for advice.
You should must register your business premises with your local authority. If you are going to open new business premises, you should register them at least 28 days before opening. If you use premises in more than one place, you need to register all of them. Make sure your local authority always has up-to-date information about your premises and tell then if what you do in your business changes significantly.
Ensuring you staff receive the correct training.
Food businesses must make sure that any staff who handle food are supervised and instructed and/or trained in food hygiene in a way that is appropriate for the work they do. The person or people responsible for developing and maintaining the business’s food safety management procedures, based on the principles of HACCP must have received adequate training to enable them to do this.