• Starting a Food Business?
• HACCP
• Benefits of HACCP
• Principles of HACCP
• Prerequisite Hygiene Requirements
• Get Started
• Choose your Option
• FSAI HSE HACCP Strategy
• Microbiological Criteria
• Training
• Topics of Interest
• Approved Food Establishments
• Import of Products of Non-Animal Origin
• Import of Food and Feed from Japan
• Import of Food Contact Materials
• Shellfish Safety Monitoring Programme

Get Started

Once the pre-requisites are in place you can begin to build HACCP on top of these. The first things to do are:

• Ensure staff involved in the development of the HACCP system have a basic understanding of HACCP. If it is necessary to hire a consultant, businesses should ensure staff understand how the system works and are suitably trained to ensure effective implementation.
• Depending on the size of the business assemble staff into a small team, with a team leader to lead in designing and implementing HACCP. In the case of a small business one person may develop the HACCP system. The team should have a good knowledge of your business. Initially, your team will be required to spend a reasonable amount of time and effort to develop and implement the HACCP system.
• Describe your product(s) and the intended use by consumers and then depending on the size of the business draw up a flow diagram to show each step of your operation. Walk through your operation to confirm that the diagram is correct and check that it covers all the foods your business produces.

Last reviewed: 10/3/2009