Food Regulations made easy
Proposals to exempt certain businesses from HACCP were tabled in 2008. Details and the latest can be seen on the HACCP exemption page in the members section.
The HACCP Regulation leaves options for smaller and less risky businesses to design simplified HACCP systems. More details of what the law says about HACCP on HACCP law page in the members section.
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Hazard Analysis and Critical Control Points (HACCP) is about controlling risks and preventing hazards.
There is a perceived mystery about HACCP, but it is only about hazard analysis, food safety controls and some records. The seven principles of HACCP form the basis of your food safety system. However, HACCP should not be confused with general food safety requirements.
Food Solutions subscribers get a copy of the Food Regulations made easy and Understanding Food Hygeine and Safety handbooks. These explain simply the HACCP regulation and what you have to do to comply. Also included, is our HACCP checklist.
Food Solutions is starting a new series of articles on the seven HACCP principles. We start by looking at the first principle of HACCP - identify hazards which must be eliminated, controlled or reduced to ensure food safety.
Hazard analysis is no real mystery, but often viewed with trepidation. Identify hazards - explode the mystery!
Find out about HACCP critical control points. What is a critical control point? How do I decide where critical points are?
Check out our article on the second principle of HACCP. Identifying critical control points.
You have identified your critical control points so what now?
Defining critical limits means deciding what you will do to control the hazard and maintain the safety of your food.
Get to grips with HACCP critical limits!
Our HACCP food hygiene safety checklist created in conjunction with the UK Authorities, can help you review your procedures. A regular system review programme is one of the requirements of the HACCP principles. You have a duty to produce, sell and handle food safely and hygienically. The authorities check your operation to make sure. You must be able to prove your systems identify and control critical food safety and hygiene hazards.
The HACCP system was developed by the Americans, for astronauts. A food hygiene system for testing at stages thoughout production ensured food safety. The principles were so effective, they have become part of international food safety standards. They are the seven principles of HACCP.
There are seven principles of HACCP they are: