It is a legal requirement for food business operators to put in place, implement and maintain a permanent documented food safety management system based on the principles of Hazard Analysis Critical Control Point (HACCP).

A properly functioning HACCP programme is designed to analyse the flow of foods throughout an operation. It allows restaurants, manufacturers and distributors to identify serious hazards in the production of food and where it is critical to control them to prevent food poisoning or contamination.

Food Alert can work with you to develop your HACCP programme ensuring that each of the seven principles is adequately addressed:

• Identifying Hazards
• Identifying Critical Control Points (CCPs)
• Setting up procedures and standards
• Monitoring CCPs
• Taking corrective actions
• Developing HACCP record keeping systems
• HACCP programme verification

Our team has the technical expertise and experience to assist any area of the food industry including, but not limited to, restaurant operations, meat, poultry, seafood, shellfish, smoked fish and processed foods.

Contact Food Alert for more information about how we can assist your company to develop a HACCP plan. Food Alert tailors HACCP plans to meet the individual requirements of client needs, taking into account the business size and needs for restaurants, hotels, schools, food manufacturers and related organisations that handle food.

To gain a better understanding of the basic concepts and methodology of HACCP you might consider enrolling for the one day RSPH Foundation HACCP Course.

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Type of Enquiry: Alleged Food Poisoning Auditing Consulting Services Corporate Governance HACCP Development Training Risk Assessments Safety Manual Development Other General Enquiry

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