HAZARD ANALYSIS AND CRITICAL CONTROL POINT is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Since 1st January 2006 all food businesses in the UK are required to have an established food safety management system based on the Codex Alimentarius 12 Steps and 7 Principles. This is as a result of EC regulations implemented into the UK law.
Technical Food 4U can offer:
- Expertise to assess and review your current system in place and identify any gaps or modifications necessary to ensure full compliance.
- Redevelop or modify the site HACCP plan at each Process Step, identifying the Hazards, control measures and CCP’s identified, ensuring written evidence is available at each stage.
- HACCP implementation. We can advise, work within the team or lead the team to implement any new or revised HACCP plans and documentation.
- Validation, Review & Verification. Independently audit the system and/or set up a system internally to carry this out for you.