Member Resources

A Risky Business
Four steps to risk assessment to identify the hazards by Richard Wood.
A Risky Business3.7.pdf (login to view)

Cross contamination
Food poisoning and its causes. Preventing contamination of food. The importance of personal hygiene.
Cross_contamination.pdf (login to view)

EC Official Guidance
This document is in two parts. The first part defines the full HACCP system. The second part explains what parts of the system need to be done by small businesses.
guidance_doc_haccp_en.pdf (login to view)

Fighting Pathogens
Effectively controlling pathogens is the foundation of food safety, an article by Kaarin Goodburn.
Fighting pathogens3.7.pdf (login to view)

HACCP Explained
The European Commission has recently issued draft guidance on the implementation of HACCP for small businesses
HACCPexplained10.5.pdf (login to view)

HACCP - what the law says
The difference between risks and hazards. Brief description of the HACCP laws.
HACCP - what the law says (login to view)

HACCP Exemption
Proposals for exempting some businesses from HACCP were tabled in 2008. The results are not yet known, watch this space.
HACCP Exemption (login to view)

HACCP Exemption update Summer 2008
Update on the current situation
HACCP Exemption Update8.8.pdf (login to view)

HACCP Food Safety Checklist
The HACCP checklist assists in highlighting things to consider when reviewing good practice and food safety management arrangements at your premises. Where you identify items on the list, which are essential to the production of safe food they will need to be included in your HACCP documentation. Put a tick in one of the columns each time you go through the list. You should do your review at least every year and whenever anything changes.
Checklist.pdf (login to view)

Managing risk
How a risk becomes an hazard and how to control it.
Managing Risk3.7.pdf (login to view)

Moulds and their attributes
Risks from aflatoxins, mycotoxins and other moulds.
Moulds.pdf (login to view)

Practical Risk Assessment
What it is and how to do a basic assessment.
Risk Assessment3.7.pdf (login to view)

Risk Assessment
Anyone involved with food must carry out Risk Assessments. They must also ensure that they are complying with microbiological criteria, temperature requirements and general hygiene good practice. (852 art 4). There are some allowances for premises for some small low risk businesses being proposed by the Commission.
Risks-and-hazards7.6.pdf (login to view)

Simplification of food regulations
HACCP exemption proposal for certain small food businesses. 2008 proposal.
Simplification_of_Food_Regulations.pdf (login to view)

Who owns and is responsible for a HACCP system?
One of the objectives of Food Solutions is to clarify the meaning and interpretation of food regulations. A key requirement of the European Community Food Hygiene Regulations is to have in place procedures based on the HACCP principles.
haccp-responsibility7.6.pdf (login to view)