Services
HAZARD ANALYSIS OF CRITICAL CONTROL POINTS (HACCP)
HACCP stands for Hazard Analysis Critical Control Point. It is recognised as the best documented Food Safety system and is based on the analysis of food production and the identification of Critical Control Points (CCP's) in the preparation processes.
Since 1988, HACCP Principles have been incorporated into Food Safety Legislation in many countries including UK. Although used extensively in the UK food industry since the 1960s it is now a legal requirement that all butcher shops, red and white meat abattoirs and meat cutting plants operate on HACCP principles.
Catering premises now have to comply as of January 2005
What HACCP consultancy includes:
- Hazard Analysis
- Creation of a robust framework for all food items
- Template creation to cover all food activities
- Consultation with management and employees
- On-going monitoring once the system is in place