Hazard Analysis Critical Control Point (HACCP) is a process that helps you look at how you handle food and introduce procedures to make sure that the food you produce is safe to eat.
Under current European Union legislation, food businesses are required to implement and maintain permanent procedures based on HACCP principles. This section explains why it’s important to have in place a food safety management system based on these principles.
HACCP and the law
From 1 January 2006, the regulations relating to HACCP in the UK and in other EU countries were extended with the introduction of Regulation (EC) No 852/2004 on the hygiene of foodstuffs. Article 5 of the regulations identifies the principles of HACCP.
Seven principles of HACCP
- Principle 1 Hazards – conduct a hazard analysis (identify what could go wrong).
- Principle 2 Critical control points – determine the critical control points (CCPs) (what you can do about it).
- Principle 3 Critical limits – establish critical limit(s) at each CCP (cooking time and temperatures).
- Principle 4 Monitoring – establish a system to monitor control at CCP (how you can check it).
- Principle 5 Corrective action – Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control (decide what to do if something goes wrong).
- Principle 6 Verification – Establish procedures for verification to confirm that the HACCP system is working effectively (prove that your HACCP plan is working). Confirming that the process and CCPs in particular are under control is also known as validation – procedure where evidence is collected to prove, or validate, that the critical limits that have been set for the CCPs identified in the HACCP plan will ensure a safe product.
- Principle 7 Documentation – Establish documentation concerning all procedures and records appropriate to these principles and their application. Keep these records.
Your HACCP plan and Food Safety Management System (FSMS) must be kept up to date.
You will need to review it from time to time, especially whenever something in your food operation changes. You may also wish to ask an environmental health officer for advice at this time.
Remember, even with a HACCP or FSMS in place, you must comply with all current food safety legislation requirements.
Why should I have a HACCP?
Apart from satisfying legal requirements there are several reasons why your business could benefit from a food safety management system based on HACCP principles. In particular:
- it promotes a culture of food safety within the business that involves staff
- staff and management should feel more confident that the business is running both efficiently and safely
- increased consumer confidence that the final product is safe
- an internationally accepted system can help increase trade
- failure to comply with HACCP is likely to affect the risk rating of the business and frequency of programmed interventions and could ultimately result in formal action.
How do I document a HACCP / FSMS?
We provide a number of compliance tools for different types of businesses to help you meet your legal requirements. We can also provide one-to-one assistance in the implementation of these in order to fulfil the legal requirements and improve your business’ food safety management.
Your HACCP must be kept available for inspection at all times on your premises.
If you are a catering operation please read the information on safe catering packs.
All other businesses should read the Safer Food, Better Business information.
Safe catering packs
The safe catering pack has been developed with help and expertise from the food industry and local authorities. This guide will help you to produce a food safety management plan based on HACCP principles and to keep records appropriate to your business.
Where can I get additional record books?
When you start your business you’ll be provided with a Safe Catering folder and one pack of free record books as a one off. You can only get additional hard copies of record books from The Stationery Office (TSO).
Safer Food, Better Business
Safer Food, Better Business (SFBB) in an innovative and practical approach to food safety management. It’s been developed to help small businesses put in place food safety management procedures and comply with food hygiene regulations. You can find plenty of packs and other resources to guide you on the Food Standards Agency website.
All food businesses must have a documented food safety management system in place based on the HACCP principles. In order to help you comply we have a number of packs available for specific types of food businesses. Hard copies are available from the Environmental Health Department.
