HACCP stands for 'Hazard Analysis Critical Control Point'. It's an internationally recognised and recommended system of food safety management.
It focuses on identifying the 'critical points' in a process where food safety hazards could arise and putting steps in place to prevent things going wrong and ensure food produced is safe to eat. This is sometimes referred to as 'controlling hazards'. Keeping records is also an important part of HACCP systems.
The Food Hygiene (England) Regulations 2006, make it a legal requirement for food businesses 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 help them comply with the regulations. The SFBB pack will also help you to:
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). You may also wish to complete a Food Hygiene training course to learn more, such as the CIEH Level 3 Award in HACCP in Catering.
Please contact us if you need any specific information or advice using any of the methods below.