What is HACCP?
HACCP stands for 'Hazard Analysis Critical Control Point'. It is an internationally recognised and recommended system of food safety management. It focuses on identifying the 'critical points' in a process where food safety problems (or 'hazards') could arise and putting steps in place to prevent things going wrong. This is sometimes referred to as 'controlling hazards'. Keeping records is also an important part of HACCP systems.
If I run a food business, why do I need to know about HACCP?
The Food Hygiene (England) Regulations 2006, make it a legal requirement for you to have a system of controls for food safety which is based on the principles of HACCP. For most small caterers and retailers, you can use the Food Standards Agency's pack called "Safer Food Better Business" (SFBB) which was specifically developed to comply with the HACCP principles. As well as complying with the HACCP Principles, the SFBB pack will help you to:
- comply with food hygiene regulations
- show you what you do to make food safely
- train staff
- protect your business's reputation
- improve your business, such as by wasting less food
Where can I get more information about HACCP?
If you are a small business you can find out more about SFBB on this website.
More information about HACCP is available on the internet or in good food hygiene course textbooks such as "Hygiene for Management" (by Richard A Sprenger, published by Highfield.co.uk Ltd) or do a course to find out more, such as the CIEH Level 3 Award in HACCP in Catering.
Please contact us if you need any specific information or advice.
