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Food Safety & Hazard Analysis, Critical Control Points

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

The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards.

Kelly Consultancy Services can offer a tailored solution to businesses of all sizes on these principles

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Food Safety & HACCP

The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. 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

Food Safety & HACCP: Services
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