What does HACCP mean in food safety?
What does HACCP stand for?
Hazard Analysis Critical Control Point, known as HACCP originated during the1960's, when NASA, the Pillsbury Company, and the U.S. Army Laboratories collaborated together to provide safe food for upcoming space expeditions. It has since been widely adopted by the global food industry as a means of managing food safety to ensure the safety of both employees and consumers. HACCP revolves around the creation and implementation of an HACCP plan , which is verified via a trained third party auditor. Nearly all food business are legally obligated to implement a food safety management system based upon the seven main principles of HACCP and to keep a range of physical or digital records to prove that the implemented procedures are working.
Is HACCP mandatory in UK?
Since 2006 it has been a legal requirement for all UK-based food businesses to be implementing an HACCP plan, although the complexity and thoroughness of this plan can vary for small businesses.
Who is responsible for HACCP?
Final responsibility for HACCP and food safety falls on the business owner, although, they do not necessarily have to be the individual in charge of implementing food safety procedures on a day-to-day basis. This may form part of the manager’s role, or another individual with a high level of knowledge and training in this area.
How can HACCP be applied in a food establishment?
Although there may be evident differences between food production centres and food establishments such as cafes and restaurants, the seven HACCP principles must be applied in both settings to ensure that potential hazards are controlled throughout the foods distribution. As previously mentioned the practicalities of implementing HACCP can differ for smaller business’ who may rely on Simplified Food Safety Management Systems, but all rely on the implementation of an HACCP plan.
How do you maintain a HACCP system?
The maintenance of an effective HACCP system relies heavily on the regular scheduling of verification activities. This ensures that the HACCP plan continues to be updated and revised as the hazards within the establishment change. Another vital aspect of correctly maintaining an HACCP system is to ensure that all individuals who constitute the HACCP team are properly trained and can effectively fulfil their responsibilities.
What is the difference between a food safety plan and HACCP?
Food safety plans, whilst based on the seven principles of HACCP, make allowances for the fact that smaller businesses may struggle to implement the thorough and complex nature of HACCP, due to time, cost, or staffing limitations. Food safety plans are ways of mitigating food risks within these establishments or businesses.
Safer food, better business (SFBB) is one such plan, launched by the UK government as a means of providing food safety support to smaller businesses, helping them to comply with regulations and to put into place food safety management procedures. Food safety information for a multitude of food businesses is provided in packs that include a diary for the recording of data, and cover topics such as cross-contamination, cleaning, chilling, cooking, and management. The dairy and SFBB pack can be shown to a local authority food safety officer as proof of the implementation of a food safety plan.