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What is HACCP?  

Hazard Analysis Critical Control Point (HACCP) origins began with the NASA after WWII when they were developing the USA space programme.

HACCP can be defined as a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards.

HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards occurring.

Having a  HACCP System in place is now a legal requirement within EU Food Law and USA legislation where food outlets must have a food safety system in place based on the Principles of HACCP.

HACCP has  7 principles, known as the “Principles of HACCP” which are the following:

•Principle 1: Conduct a hazard analysis.

•Principle 2: Identify critical control points.

•Principle 3: Establish critical limits for each critical control point.

•Principle 4: Establish critical control point monitoring requirements.

•Principle 5: Establish corrective actions.

•Principle 6: Establish record keeping procedures.

•Principle 7: Establish procedures for ensuring the HACCP system is working as intended.

As business we have vast experience in implementing HACCP plans for various types of food manufacturers and restaurants.

For more information on HACCP and how to implement HACCP into your business please  contact us.

For more information please click on the links below:

HACCP for Restaurants, BRC Audits, Global Food Safety, BRC Auditors, HACCP, Food Safety, Scores on the Doors, Food Hygiene Inspection, Food Consultancy,  Specification Writing, Label Sign Off,  BRC version 5, HACCP for Food Manufacturers, Food Safety Audits, Supply Chain Management,  Help with BRC, Scores on Doors, Help with Scores on the Doors, Critical Control Point, EU Law, Food Hygiene, Help with HACCP, Food Safety Management,  UK Food Law, Hygiene Inspection,  Food Consultants, BRC v5, Supplier Auditing, Food Consultancy help, Restaurant HACCP,  Safe Food Better Business,