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.
HACCP involves the following seven steps:
- 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)
Your HACCP plan must be kept up to date. You will need to review it from time to time, especially whenever something in your food operation changes.
You may also wish to ask your local Environmental Health Officer for advice.
Remember that, even with a HACCP plan in place, you must comply with all requirements of current food safety legislation.