Introduction to HACCP
HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.
The Food Standards Agency has developed a range of food safety management packs for different sectors of the food industry to help food business operators manage their food safety management procedures. For more information, go to the links below.
Safer food, better business (SFBB) helps small food businesses and childminders put in place food safety management procedures and comply with food hygiene regulations.
MyHACCP online tool for small food manufacturing businesses – the tool can be used to guide food businesses through the process of identifying food safety hazards and controls and the production of a documented food safety management system based on HACCP principles. You can access MyHACCP atwww.food.gov.uk/myhaccp
CookSafe is the FSA in Scotland’s food safety management system to help caterers comply with legal requirements.
RetailSafe, also developed by the FSA in Scotland, assists retailers handling unwrapped high-risk foods to comply with legal requirements.
Safe Catering is FSA Northern Ireland’s food safety management guide to help catering businesses produce a food safety management plan based on HACCP principles and to keep records appropriate to their business.
HACCP in meat plants contains a short guide to completing a HACCP plan, information on training, a meat plant HACCP manual and CD ROM, model documents and a food safety management diary.
Wild Game Guide is for those producing wild game meat for human consumption, either at an approved game handling establishment or under an exemption allowed by the Food Hygiene Regulations. It includes the Wild Game HACCP Plan.
As well as HACCP, we offer training in Food Hygiene and Safety alongside Health & Safety up to Level 4 for the CIEH. We have also just taken delivery of the very latest Award in Food Allergen Awareness for delivery as a Level 2 course.