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Hazard Analysis at Critical Control Points (HACCP)
HACCP is a system that helps you check how food is handled and make sure it is safe to eat. It helps food businesses find risks and put steps in place to prevent problems.
The 7 steps of HACCP
- Find hazards – look at what could go wrong with the food.
- Find key control points – identify the most important stages where things could go wrong.
- Set safety limits – such as the right cooking temperature or time.
- Check control points – monitor these steps to stop problems happening.
- Take action – decide what to do if something goes wrong.
- Prove it works – make sure your plan is working properly.
- Keep records – write everything down. You can download record sheets to help with this.
You must keep your HACCP plan up to date, especially when you change anything about how you handle food. Even with a HACCP plan in place, you still need to follow all food safety laws.
Safe Catering
The Safe Catering Guide (Issue 6) was updated in February 2015. It gives advice to food business owners on how to prevent cross-contamination. This includes harmful bacteria such as E. coli O157.
Safer Food, Better Business
This guide helps small businesses manage food safety and hygiene. It is available for:
- Caterers
- Childminders
- Chinese Cuisine
- Indian Cuisine
- Retailers
Contact Us
Telephone: 0330 137 4024