HACCP Implementation
Hazard Analysis and Critical Control Points (HACCP)
Although many UK food organisations have been using Hazard Analysis and Critical Control Points (HACCP) since the 1960s it is now a legal requirement that all food businesses (with the exception of primary producers such as farmers) put in place, implement and maintain food safety management procedures based on HACCP principles. The type of procedure and extent of record keeping will depend on the size and type of business.
Food Safety can provide HACCP consultancy and support any businesses with their HACCP development. We well as provide a robust framework for the control of identified food safety hazards and any associated risks.
We don’t just write a HACCP study for our clients, we work with them to ensure all significant hazards and risks are identified. It is important for us that our clients own and understand their HACCP study and we don’t just do it for them.
The HACCP consultancy process will involve collecting as much information as possible in order to assist clients with their HACCP plan implementation. This will include observing processes, talking to employees and utilising the most up to date scientific information, industry guidance, best practice and legislative requirements. It will also take into account the nature of the food product being produced and the impact this has on food safety risks such as water activity, pH and inherent physical hazards.
We will then work with the HACCP team to identify the controls necessary to eliminate or reduce identified risks to an acceptable level. Control measures can be applied to temperature, pH, additives or chemical analysis for example.
The control measures will need to be underpinned by detailed procedures, which often come in the form of pre-requisites. Our HACCP consultants can again assist with this process.
Following implementation of agreed control measures, we will help with Critical Control Point (CCP) identification and development of monitoring and corrective action procedures. Our HACCP consultants will ensure all the systems are in place to maintain a robust food safety management plan based on HACCP principles. This will involve consulting with management and employees on site and ensuring on-going monitoring of controls is carried out once the system is in place. We can also assist in the validation and / or verification of the HACCP study.
If you have already completed your HACCP study, Food Safety can carry out an audit or a review of it or we can be a valuable, independent member of the HACCP team as and when you need us.
Case Study
Food Safety were approached by a small business in Liverpool who were looking to start manufacturing cheese. They were asked by the Local Authority to provide a Food Safety management system and HACCP Plan, detailing how they were controlling food safety risks at identified critical control points.
Food Safety helped the business with their food safety management system and HACCP plan in order to satisfy the local authority requirements.
“Christine was extremely professional and helpful, she developed our HACCP study in the right direction and collaborated with us to help set up our new cheese manufacturing business. Her knowledge is an asset for our organisation”.
– Jean D’Amico, Noso Ltd.
Whatever your HACCP consultancy requirements, call us today on 07967 205354 or complete the contact form to book in a chat with a food safety expert.
