HACCP

HACCP Planning

If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles to comply with food safety legislation.

The HACCP plan keeps your food safe from biological, chemical, physical food safety hazards and allergens. To make a plan you must:

• identify any hazards that must be avoided, removed or reduced

• identify the critical control points (CCPs) - the points when you need to prevent, remove or reduce a hazard in your work process

• set limits for the CCPs

• make sure you monitor the CCPs

• put things right if there is a problem with a CCP

• put checks in place to make sure your plan is working

• keep records

Kathy can help with the development of your bespoke Food Safety Plan; however big or small, to fit the needs of your food business.