HACCP
What is HACCP?
Hazard Analysis & Critical Control Point (HACCP) is a system that allows you to identify and control any hazards that could pose a danger to the preparation of safe food. It involves identifying what can go wrong, planning to prevent it and making sure you are doing it. HACCP is a legal requirement but will also benefit your business.
The FSAI has produced a new pack 'Safe Catering - your guide to making food safely' to aid businesses in implementing HACCP. Find more details on the Safe Catering pack and how to order.
HACCP has 7 principles which are set out in Regulation 852/2004/EC on the hygiene of foodstuffs. Your food safety management system must be based on these principles.
Where do I start?
- Before developing your system you must have in place appropriate pre-requisite hygiene requirements.
- Gather a team of people from different areas of the business and get started.
- Choose a system based on the principles of HACCP that suits your business.
Note: If you employ a consultant when developing your HACCP system it is crucial that you and other members of staff are actively involved in the process. A big folder on a shelf is not a food safety management system!
Information Leaflets
Last reviewed: 11/3/2009