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Hazard Analysis and Critical Control Point (HACCP) is a globally recognized system designed to mitigate the risk of safety hazards in food production and handling.
In a HACCP system, you need to identify possible dangers to food safety during your process. These dangers could be caused by biological, chemicals, or physical things like dirt or broken glass. While this might seem complex, the underlying principles are straightforward. The key takeaway is that you have food safety management procedures in place which work for your specific business.
Firstly you need to take a good look at how your business operates and figure out where things could go wrong. These areas are what you would call your ‘critical control points’. You need to pay special attention to these critical control points. By creating specific steps, you can either prevent these hazards or keep them at a safe level
Do I need to implement HACCP
While HACCP procedures are highly beneficial, they may not be necessary for businesses with very simple processes. In such cases, businesses can meet legal requirements by adhering to good hygiene practices. However, they must still comply with other requirements, and appropriate training can help identify what needs to be done. The Food Standards Agency (FSA) provides resource packs that can offer further assistance, and your local authority can also provide advice.
It’s mandatory to register your business premises with your local authority. If you’re planning to open new business premises, ensure to register them at least 28 days prior to opening. If your business operates in multiple locations, each one must be registered. It’s crucial to keep your local authority informed about any significant changes in your business operations and ensure they always have the most current information about your premises.
Ensuring you staff receive the correct training.
Food businesses are required to ensure that all staff members who handle food receive proper supervision and instruction. They should also be trained in food hygiene in a manner that aligns with their specific roles. The individual or team responsible for developing and maintaining the business’s food safety management procedures, which are based on HACCP principles, must have received comprehensive training. This training is crucial as it equips them with the necessary skills and knowledge to effectively implement and uphold these procedures.
