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:
- Conduct Hazard Analysis of biological, chemical or physical food hazards.
- Identify critical control points.
- Establish critical control limits, for example, minimum cooking temperature and time
- Establish a system to monitor control of Critical Control Points.
- Establish corrective actions.
- Establish procedures for ensuring the HACCP system is working as intended.
- 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.
