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

Before Starting a HACCP System:

In order to maximise the benefit obtained from a HACCP based system, there are certain standards and procedures, which you may already have in place, that are needed to simplify the implementation of the HACCP plan. These are:

  • Cleaning programme

  • A pest control programme

  • A comprehensive record-keeping system e.g. of food temperatures, staff illness etc.

  • Maintenance programme

  • Waste Management

  • Zoning

  • Personnel hygiene policy

  • Hygiene Excellence will assist you in setting up and amending these as needed.
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