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

The Role of the Health Service Executive (HSE):

EHO's will be inspecting your premises as before, but will also be auditing the food safety management system incorporating HACCP you have in place. This means that the EHO will be questioning about procedures and practices in your premises and inspecting all records kept as proof of the adequacy of control being put in place.
Spot checks will be carried out. Any problems or deficiencies found will be brought to your attention for correction.

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