HACCP - Hazard Analysis and Critical Control Point
HACCP is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe for consumption.
HACCP is an internationally accepted food safety management system, which can be easily adapted to suit food businesses of all types and sizes. Its concept focuses on the prevention of any food safety problems and is the most effective means of controlling food-borne diseases.
The Seven Principles of HACCP
1. Conduct a hazard analysis
2. Determine the critical control points (CCP)
3. Establish critical limits
4. Establish monitoring procedure to control the CCP's
5. Establish corrective action when monitoring indicates the CCP is not controlled
6. Put in place procedures for verification/ confirm that the HACCP is working effectively
7. Retain documentation for all procedures and records
It is important to review the HACCP at regular intervals.To find out more about how to become HACCP certified, please contact us on the number above or via our contact page.