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

Checking the System Works:

Once we have decided on the hazards and how to control them, it is important to check that the controls are effective. This can be done by monitoring the controls, by reviewing them if they are found to be ineffective and by recording all the results. Keeping records is essential in helping to apply controls and in keeping checks.

With the help of Hygiene Excellence, any flaws in the system will be identified and removed before the EHO find them.

Thorough and regular inspections of your premises by a competent and trained staff member must take place. Food handling practices must be observed.

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