Hazard Analysis Critical Control Point (HACCP) is a food safety management system the objective of which is to ensure that only safe food is placed on the market. It is based on preventing and controlling any biological, chemical, or physical hazards that may cause illness or harm to customers at as an early a stage in the production process as is possible.
European Union Regulation (EC) No. 852/2004 contains the original requirements for food business operators to implement a food safety management system based on HACCP (the HACCP Requirement).
This legislation was transposed into UK legislation by:
In the Republic of Ireland the Regulation was transposed into law most recently by the European Communities (Food and Feed Hygiene) Regulations 2009 (S.I. No. 432 of 2009).
Food business operators are required to put in place, implement, maintain and keep under review a permanent procedure or procedures based on the HACCP principles. The article in question (Article 5 of Regulation (EC) No. 852/2004) lists the seven accepted principles of HACCP with which any system must comply.
It is worth noting that businesses are not restricted to HACCP per se and may opt for a variation on it.
The legislation also allows for a degree of flexibility in the application of these principles, particularly for very small businesses or larger businesses engaged in low risk food preparation or production activities.
HS Direct have developed a set of HACCP charts and supporting documentation to assist catering organisations in complying with the new regulations. These charts are available as an instant download and contain the following.
By Chris Sharman
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