H.A.C.C.P
(Hazard Analysis of Critical Control Points)
An Introduction for Food Businesses ..
A New Legal Requirement

Introduction:

This section is designed to provide background information to you as an owner or manager of a food business as an introduction to HACCP i.e. Hazard Analysis of Critical Control Points. Under the EC (Hygiene of Foodstuffs) Regulations 2000, it is now a legal requirement for all food businesses whether for profit or not to ensure that an adequate food safety management system incorporating HACCP is put in place.

  • Benefits of HACCP to your business

  • What is HACCP?

  • Before starting a HACCP system

  • Who draws up the HACCP system?

  • Where do I start?

  • Checking that the system works

  • The role of the Health Service Executive (HSE)
  • Click one of the above sections to begin.