Tuesday, 09 May 2023
Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food.
- identifying what can go wrong
- planning to prevent it
- making sure you are doing it.
In simple terms, it involves controlling the safety of ingredients and supplies coming into a food business and what is done with them thereafter.
Since 1998 it has been a legal requirement for all food businesses to have a food safety management system based on the principles of HACCP. Meeting this requirement can be achieved in a number of ways that best suits the business. This will range from the food business operator:
- Developing a formal HACCP system or
- Following a recognised industry guide to good practice
- In the case of a business undertaking simple food operations (e.g. service of
pre-packaged food) the correct implementation of the prerequisite hygiene
requirements may be sufficient to control all hazards.