A structured approach such as a HACCP plan provides FBOs with the best opportunity to identify and address hazards in their businesses. These internationally adopted standards for food safety protect people who consume foods because they address potential hazards of varying types throughout the food production process. Related: Food engineer responsibilities: definition, types and processes The HACCP plan approach helps keep customers safe Any government inspector who visits the premises expects to view these records, which FBOs can use as part of a legal defence if enforcement action takes place. The food business operator (FBO) is the person who is legally responsible for producing a plan that covers the hazard analysis and critical control points and ensures that the business complies with all relevant legal requirements. Here are the main reasons a HACCP plan is important: A HACCP plan is a legal requirementĪs of 2022, the food safety management regulation requires food businesses to produce a management plan that outlines how they address food safety hazards in line with HACCP. The plan outlines the leading microbiological, chemical and physical contaminant risks in a food business and the steps to take to minimise or remove them. HACCP is the foremost method of prioritising and controlling any food production hazard.
#HACCP PROCESS 3 COMPLEX FOOD PREP HOW TO#
Related: How to become a health and safety inspector in 6 steps Why is a HACCP plan important? The application of monitoring and control in any of these steps reduces the risk of a hazard developing. They include cooking, freezing, heating and cleaning. These are the steps during food handling where staff can take action to reduce or prevent a food safety hazard. The plan addresses how to prevent and control these hazards. Hazards can be chemical, physical or microbiological. A hazard analysisĪ hazard analysis identifies and evaluates food safety risks which might be present while people handle the food. HACCP plans comprise of the following: 1. Many countries use HACCP plans as part of their food safety strategies and legislation, which applies to all stages of food production and processing, from harvesting and storing food to preparing, packaging and distributing it. NASA and US food company Pillsbury originally devised these systematic, preventive steps that they used to ensure the safety of food for space expeditions. Related: What are hygiene factors in the workplace? (With definition) What are hazard analysis and critical control points? Identifying critical control points (CCPs)Įstablishing critical limits for each CCPĮstablishing monitoring requirements of each CCPĮstablishing procedures to ensure that HACCP plans work competently The food safety plan follows seven core principles of a HACCP plan, which, together, are the general principles of food hygiene: Related: What does a food preparer do? (Including skills and duties) Principles of HACCP The designated responsible person within a food business authors the plan, setting out the critical elements in HACCP in a consecutive flow that the staff can easily follow. The plan outlines how food businesses mitigate the risk of food poisoning by identifying and managing the chemical, physical and biological hazards that could affect the food the employees prepare. What is a HACCP plan?Ī HACCP plan is a management plan for food safety that uses hazard analysis and critical control points as a framework.
In this article, we explain what a HACCP plan in food safety is, and how employees use it to manage food safety. Understanding what this plan is is essential if you work in a food-related business.
It's mandatory for businesses that process, prepare and handle foods to produce a HACCP plan outlining actions to ensure they don't expose people to food poisoning risks. Hazard analysis and critical control points (HACCP) is an approach to food safety that prevents physical, chemical and biological hazards from contaminating or spoiling food.
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