Guide to Implementing HACCP for small businesses
Is HACCP mandatory for my small business?
In 2017 the European Food Safety Authority stated that:
‘A combination of managerial, organisational and technical hurdles means that many small food retailers have difficulty complying with the requirements of existing food safety management systems (FSMS). In particular, applying often complex hazard analysis and critical control point (HACCP) plans can be beyond the capacity of establishments that may employ only a handful of staff’.
Clearly, these challenges carry significant associated risks, as a failure to implement food safety management systems can lead to the distribution of unsafe food. As a solution, the European Food Safety Authority created Simplified Food Safety Management Systems (SFSMS) for specific food retailers such as butchers. In 2018, plans were added for other small enterprises such as supermarkets and pubs.
What is Simplified Food Safety Management?
SFSMS are composed of more flexible hygiene practices and programs, that whilst less rigorous than their HACCP counterparts, ensure good food hygiene is attainable for all businesses.
This simplified system ensures that relevant employees only need to know whether a biological, chemical, or physical hazard might occur at each stage of the process and that a failure to undertake key control activities could contribute to increased risk of illness for consumers. As such, employees within these smaller businesses do not need to have the same detailed knowledge of hazards that HACCP teams do. For example, they may be aware there is a biological hazard associated with raw meat without having to identify it as Salmonella.
How do I implement a Simplified Food Safety Management System?
First of all to be considered a ‘small retail establishment’, and thus be suitable for SFSMS, your business must have a total number of employees that is less than 50 and an annual turnover or balance sheet total under €10 million.
The implementation of SFSMS actually corresponds to implementing HACCP plans; you can refer to our previous article where we outline the steps required to implement such a plan. However, as stated above, SFSMS differs by not needing detailed knowledge concerning every food hazard. Nonetheless, employees must be aware of when hazards can occur, and be able to handle them accordingly.
Who needs HACCP?
In short nearly all food businesses, whether they be catering, retail, or manufacturing, require the creation and consistent implementation of an HACCP plan, as stratified by Regulation (EC) No 852/2004.
Who is responsible for HACCP in my workplace?
Ultimately, final responsibility for HACCP and food safety falls on the business owner. Yet, the owner does not necessarily have to be the individual in charge of implementing food safety procedures. This may be a manager, or other individual with a high level of knowledge and training in this area. The correct validation of such plans and practices is the responsibility of certified third party organisations via an auditing process.