HACCP
Hazard Analysis and Critical Control Point. A food safety management system based on the principles of HACCP is a systematic approach to identifying and controlling hazards, whether microbiological, chemical or physical, that could pose a threat to the production of safe food – in simple terms, it involves identifying what could go wrong in a food system and planning how to prevent it.
Q. Is HACCP a legal requirement for all food businesses?
Yes. Since 1998 it has been a legal requirement for all food businesses to have a food safety management system based on the principle of HACCP. Under current legislation, a “food business” is defined as “…any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs”.
Q. Where can I get more information on HACCP?
For more information on HACCP and for details of some other relevant reference material on this topic visit the HACCP section of our site.
Last reviewed: 18/3/2009