HACCP can be applied in businesses of all sizes and, as of 1st January 2006, it became mandatory in all UK food handling operations to have a documented system based on HACCP. All staff involved in food safety should be trained in HACCP principles.
What is HACCP?
HACCP (Hazard Analysis and Critical Control Point) was developed in the 1950s and is firmly established within the food industry.
HACCP systems ensure that food business operators look at how they handle food, and introduces procedures to ensure that the food produced is safe to eat. HACCP reinforces the importance of a systematic approach to eliminating food safety hazards. It assesses each step in the process for potential food safety hazards, and then introduces practices and procedures to remove or reduce the risk of these hazards occurring.
The wider benefit of adopting HACCP is an improved food safety culture that involves everyone and manages risks before problems arise.
Identify where food safety hazards can occur
Determine and introduce control points
Determine critical control points (including likelihood and severity)
Establish a system to monitor those critical control points