What is HACCP?
HACCP stands for Hazard Analysis Critical Control Point. It refers to controls you must put in place to ensure the food you produce and sell is safe.
Hazard: A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
Critical Control Point: A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Using these principles of HACCP, it will identify what can go wrong, how to prevent it and establish the policies and procedures required to provide safe food.
The HACCP PLAN is developed using this approach and incorporates the following for each individual business:
- Establish the Prerequisite Programme – basic conditions of structural and operational activities
- Identifying the hazards and risks
- Determining critical control points & critical limits
- Establish a monitoring system and corrective action
- Develop policies and procedures for verification
- Establish documentation
- Control of allergens
These steps will be used to create your documented Food Safety Management System and is provided to you in a manual format both hard copy and digital. It is user friendly and easy to update, allowing for any changes to be made in your business from process, structural and operational activities.