Introduction to HACCP

If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles.

The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must:

• identify any hazards that must be avoided, removed or reduced
• identify the critical control points (CCPs) - the points when you need to prevent, remove or reduce a hazard in your work process
• set limits for the CCPs
• make sure you monitor the CCPs
• put things right if there is a problem with a CCP
• put checks in place to make sure your plan is working
• keep records 

HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

As part of routine inspections, the enforcement officer will check that the business has an appropriate HACCP-based food safety management system in place.

www.food.gov.uk