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

Who draws up the HACCP system?

Those involved must have a thorough understanding of the food handling practices in your business.
N.B. : Training in, and a thorough knowledge of hygiene matters are also essential.
A team may be formed to devise and implement a system to suit your particular food business.

Hygiene Excellence will head up your team and guide you through each stage. In this way everyone will be clear on the system and its uses and everyone on the team will have an input into its findings.

Several guides to good hygiene practice are available (from the National Standards Authority of Ireland, Glasnevin, Dublin 9. Tel: 081 8073800) including:

  • IS 340 (2007) Hygiene in the Catering Sector

  • IS 341 (2007) Hygiene in Food Retailing and Wholesaling

  • IS 342 (1997) Hygiene in Food Processing

  • ISO 22000 (2005) Food Safety Management and HACCP
  • Other guides are being drawn up at present.

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