Haccp
What is HACCP?
HACCP means:
Hazard
Analysis
Critical
Control
Points
This is a process that helps you look at how you handle food and introduce procedures to make sure the food you produce is safe to eat.
Seven principles to HACCP:
- Identify what could go wrong (the hazards)
- Identify the most important points where things can go wrong (the critical control points – CCPs)
- Set critical limits at each CCP (e.g. cooking temperature/time)
- Set up checks at CCPs to prevent problems occurring (monitoring)
- Decide what to do if something goes wrong (corrective action)
- Prove that your HACCP Plan is working (verification)
- Keep records of all of the above (documentation)
You must regularly review and update your HACCP plan from time to time, especially whenever something in your food operation changes.
You can download the Safe Catering- Your Guide to Making Food Safely’, and ‘Safe Food Better Business for Retailers’ appropriate record sheets from the following Food Standards Agency links:
www.food.gov.uk/northernireland/safetyhygieneni/safecateringni/
www.food.gov.uk/foodindustry/regulation/hygleg/hyglegresources/sfbb/sfbbretail/
Please do not hesitate to contact us if you have any queries or assistance with this requirement:
Address: Environmental Health Department, Omagh District Council, Lisnamallard House, Old Mountfield Road, Omagh, Co. Tyrone, BT79 7EG
Telephone: 028 82256202
E-mail: eh@omagh.gov.uk
