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.
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Kelly Consultancy Services can offer a tailored solution to businesses of all sizes on these principles
Food Safety & HACCP
The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must:
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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