What is HACCP:
HACCP is a system for ensuring food safety in which adequate safety precautions are identified, put in place and regularly reviewed. It involves:
Analysing the potential risks to food sold from your premises
e.g. Risk of contamination from infected food handlers or from using raw eggs. A hazard has the potential to cause harm to your customer and can be due to germs, chemicals or physical objects in the food.
Identifying where along the food chain these hazards might happen
e.g. Cross contamination from raw foods to cooked foods
Deciding which of these steps are important to the safety of the food.
If a hazard makes food unsafe and if a subsequent step in handling the food will not eliminate the hazard or reduce it to an acceptable level, then this step in handling the food is a critical control point e.g. cooking food thoroughly is critical to food safety.
Identifying and implementing ways to effectively control and monitor these critical points
e.g. Reheating food thoroughly
Reviewing the system on a regular basis
To check that it is working well. It must also be reviewed if new products or equipment are introduced or if any food handling operation changes.
Hygiene Excellence will guide you through each step and monitor every aspect of your system
As the person in charge, you already carry out many checks on the operation of yours business. A HACCP system is a method of formalising these checks. It must provide a practical working approach to food safety in your food business.
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