What is HACCP ?

The Hazard Analysis and Critical Control Point (HACCP) system is internationally accepted as the system of choice for food safety management. It is a preventative approach to food safety based on the following 7 principles:

• Identify any hazards that must be prevented eliminated or reduced
• Identify the critical control points (CCPs) at the steps at which control is essential
• Establish critical limits at CCPs
• Establish procedures to monitor the CCPs
• Establish corrective actions to be taken if a CCP is not under control
• Establish procedures to verify whether the above procedures are working effectively
• Establish documents and records to demonstrate the effective application of the above measures

The HACCP (Hazard Analysis Critical Control Point system) approach provides a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out.

Why do you need a HACCP system?

From 1 January 2006 the Regulation 852/2004 of the European Parliament on the Hygiene of Foodstuffs requires all food businesses to have a food safety management system in place based on Hazard Analysis Critical Control Point (HACCP) principles.

Food business operators shall put into place, implement and maintain a permanent procedure based on the principles of hazard analysis critical control points (HACCP).

Why choose Food Alert for your HACCP system?

Our professional and experienced team at Food Alert can work with you to develop, implement or review the Food Safety HACCP that is most appropriate to your needs as well as produce monitoring documentation for the Critical Control Points.
We help you to ensure compliance with EC Regulation 852/2004 as implemented by the Food Hygiene (England) (Scotland) (Wales) (Northern Ireland) Regulations 2006.

We will review and discuss your current food practice, identify where the hazards may occur analysing the potential food hazards within the food production system.

We offer a related training course: Level 3 Award in Implementing Food Safety Management Procedures (HACCP): the overall aim of the training course is that trainees will be able to implement a Food Management system, based on the Codex principles of HACCP.

Click here for course information, dates and online booking.

You can either request a HACCP as a pay as go service, or choose our all inclusive Peace of Mind service contract and take advantage of many other services, better prices and the peace of mind...

Contact us for a quote or more information.

Tel. 020 7915 5555 – Email: enquiries@foodalert.com