Food Hygiene

Hazard Analysis and Critical Control Point (HACCP) is a well-established system for managing the risks in the food industry and originated in the American Space industry of the 1960's in order to ensure the provision of safe food for astronauts on space flights.

By the 1990's the system had been adopted in many countries around the world, and have, in many instances been incorporated directly into national legislation either in its complete form or as a simpler system of hazard analysis.

HACCP is a formal, systematic and scientifically based approach to making decisions about the day-to-day procedures affecting the safety of food.

There are SEVEN key activities, which are known as principles of the HACCP system.

The HACCP PRINCIPLES

PRINCIPLE 1.
Carry out a hazard analysis.
PRINCIPLE 2
Decide which points in the food production process are critical control points (CCP's).
PRINCIPLE 3
Establish critical limits (tolerances or target levels).
PRINCIPLE 4
Set up a system for monitoring the control of the identified CCP's.
PRINCIPLE 5
Establish corrective action to be taken when the monitoring system or process shows that a CCP is out of control.
PRINCIPLE 6
Create procedures to verify that the HACCP is working as planned.
PRINCIPLE 7
Set up a documentation system to record all of the above.

A food hygiene management system can be supplied to you should you require it. Contact the mhl SUPPORT LINE on 08 700 200 999