HACCP
What is HACCP
HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the producing or trading is safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.
HACCP seven principles:
1. Conduct Hazard Analysis of biological, chemical or physical food hazards.
2. Identify critical control points.
3. Establish critical control limits, for example, minimum cooking temperature and time
4. Establish a system to monitor control of Critical Control Points.
5. Establish corrective actions.
6. Establish procedures for ensuring the HACCP system is working as intended.
7. Establish record keeping procedures.
The main benefits of HACCP based procedures are:
- Saves your business money in the long run.
- Avoids you poisoning your customers.
- Food safety standards increase.
- Ensures you are compliant with the law.
- Food quality standards increase.
- Organises your process to produce safe food.
- Organises your staff promoting teamwork and efficiency.
- Due diligence defence in court.
Work with us to achieve HACCP compliance and meet the expectations of commitment to producing or trading safe food in the world.
