Thursday, 26 April 2007
This Guidance Note applies to those food businesses covered under Regulation (EC) 852/2004 [on the hygiene of foodstuffs] and subject to controls carried out under Regulation (EC) 882/200 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare issues] by the Health Service Executive.
The purpose of this guidance document is to provide a consistent approach within the environmental health service towards the assessment of compliance with the HACCP requirement. It is based on the European Commission guidance document on ‘Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses’. It should be used in conjunction with the more general Food Safety Authority of Ireland (FSAI) publication ‘Guidance Note 1 - For Health Boards on the Inspection of a Food Business (Revision 1) 2004’. It is an evolving document and will be updated to take account of experiences and information from the other Member States and competent authorities, food businesses, environmental health officers (EHOs) and the European Commission.
