HACCP

(HACCP) Hazard Analysis Critical Control Point

Ensuring the highest standards of food safety is a top priority for the food industry, retailers, and government entities alike. This commitment is crucial for protecting consumer health and building confidence in food products. Over the years, increased legislation has focused on establishing safe systems of food production.

In the UK, the 1995 Food Safety Amendment Regulations were a significant step, requiring manufacturers and providers to adopt HACCP to ensure food safety. Today, under EU Regulation 852/2004 (Article 5), all food business operators are legally required to implement and maintain a documented Food Safety Management System based on HACCP principles.

What is HACCP?

The Hazard Analysis Critical Control Point (HACCP) technique is widely accepted as the standard for food safety management. It is a preventative approach, identifying potential physical, chemical, biological, and allergen hazards in food facilities that could make the finished product unsafe. HACCP focuses on preventing hazards rather than inspecting finished products.

The HACCP System

HACCP can be applied at all stages of the food chain, from raw material production, procurement, and handling to manufacturing, distribution, and consumption of the final product. Implementing HACCP demonstrates a company’s commitment to meeting legislative and customer demands, supporting a due diligence defense.

Benefits of HACCP

• Ensures Compliance: Meets current legislative requirements.
• Demonstrates Commitment: Shows your company’s dedication to food safety.
• Increases Awareness: Enhances business understanding of food risks.
• Builds Confidence: Provides reassurance to consumers, retailers, and buyers.
• Reduces Complaints: Lowers the likelihood of consumer complaints.
• Minimizes Negative Publicity: Decreases the risk of adverse publicity.