Food safety management systems (HACCP)

Understanding HACCP (Hazard Analysis Critical Control Points)

HACCP is a systematic approach to ensuring food safety.
It involves identifying, evaluating, and controlling risks to food safety.
It is designed to anticipate and prevent food safety hazards, rather than reacting to them after they have occurred.

The 7 Principles of HACCP

Conduct a hazard analysis: Determine potential hazards related to food safety within your operation.
Identify critical control points (CCPs): These are stages in the process where the identified hazards can be prevented, removed, or reduced to safe levels.
Create critical limits: Establish maximum and minimum boundaries which must be met to ensure hazards are effectively controlled at each CCP.
Establish monitoring procedures: Regular checks must be done to ensure the critical limits at each CCP are being adhered to.
Establish corrective actions: Procedures need to be in place so that in the event of a limit being breached, immediate corrective action can be taken to regain control.
Verify your system is working: Your HACCP system should be subjected to regular checks and audits to ensure it’s effective.
Keep records: Documenting your HACCP procedures and keeping records are important for demonstrating compliance with food safety regulations.

Benefits of Implementing HACCP

Reduces risk of foodborne illnesses occurring, enhancing the reputation of the establishment.
Assists with complying to legal responsibilities with regard to food safety.
Provides a sound foundation for developing a culture of food safety and due diligence.
Facilitates training, helping your staff understand what they need to do to minimise food safety risks.
Builds customer confidence in the food you produce.

Potential Challenges with HACCP

Implementing a HACCP system can be complex and require a significant investment of time and resources.
It requires ongoing commitment from everyone in the organization to be effective.
It’s not a ‘one size fits all’ – HACCP plans need to be specific to each operation, taking into account unique circumstances.

Managing HACCP

Having a food safety team can help to manage the implementation and monitoring of HACCP.
Designated team members should receive HACCP training to effectively recognise and manage food safety risks.
Regular reviews and audits of the HACCP plan help ensure its effectiveness and continued relevance.