HACCP
HACCP is the acronym for Hazard Analysis and Critical Control Points.
All businesses involved in the food business are obliged by law to ensure that adequate safety procedures are identified, implemented, maintained and reviewed on the basis of the following principles that are used to develop the system of HACCP
Where no formal quality system exists, the HACCP plan can be used as the core around which a quality system can be developed.
The Hazard Analysis and Critical Control Points System is used for the following purposes:
- Analysing the potential hazards in a food business operation
- Identifying and controlling the points in those operations where food hazards may occur
- Deciding which of the points are critical to food safety
- The Critical Control Points
- Identifying and implementing effective control and monitoring.
Each business must possess a document that details the Hazard Control Plan of the enterprise.
The legislation affecting the preparation, conservation and sale of food is quite complex and too detail to present in this website. However, it affects all of the stages following primary production and covers the requirements for the operating premises, raw materials, cleaning etc.
Training Checklist
Quality Systems
- National or other quality production schemes, specific for a given species under cultivation
- HACCP Systems: design and implementation
- ISO 9000 Quality Management Systems: design and implementation