Design and Implementation of HACCP Plans

New harmonised EU Food Hygiene legislation that came into force on 1st January 2006 demands that (Article 5 of 852/2004) food business operators implement and maintain a permanent and documented food safety procedure based on the 7 HACCP Principles. Chapter XII of 852/2004 also refers to the need for those responsible for the development and maintenance of HACCP to have received adequate HACCP Training. Having in place HACCP will ensure that you have identified your significant hazards, critical control points (points in your process where loss of control might realistically result in a hazard causing consumer illness or injury and where no later step can guarantee to eliminate that hazard), controls, monitoring methods, responsibility, documentation and verification procedures. Verification of HACCP is critically important. Review of all parts of the plan needs to be undertaken regularly and whenever the process, ingredients, final product, key equipment, packaging, instructions on use or key personnel change. Without reviewing the plan it is quite possible that significant hazards produced by any of these changes may be overlooked, leading to a food safety risk. It would also be impossible to ascertain whether your plan was controlling food hazards and risk as intended. For those who operate in the catering trade. We can help you implement a system based ont the Food Standards Agency's "Safer Food - Better Business" guidelines. Mallett Quality Management can help you to design a HACCP plan based on this format.

For more information on Design and Implementation of HACCP Plans talk to Mallett Quality Management Ltd