HACCP Plan Implementations & Training
Hazard Analysis Critical Control Point
Every UK food related business must legally carry out an assessment of their risk and create and maintain a HACCP plan.
HACCP (Hazard Analysis Critical Control Point) is a Food Safety Management System that identifies, evaluates and controls food safety hazards. This is stated in Article 5 of Regulations (EC) 852/2004
HACCP is at the centre of a productive and systematic food safety culture. Identifying and controlling food risks to avoid contamination, such as microbiological, chemical, physical and allergenic.
Our expert team will work with you to provide a bespoke HACCP plan based on the 7 principles which are tailored to your business needs. We will also make sure you team are well trained to be able to maintain the system
All food business are required to have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles. You plan must:
- Identify any hazards that must be avoided, removed or reduced.
- Identify the critical control points (CCPs) – the points when you need to prevent, remove or reduce a hazard in your work process,
- Set limits for the CCPs,
- Make sure you monitor the CCPs,
- Put things right if there is a problem with a CCP,
- Put checks in place to make sure your plan is working,
- Keep records.
Discover how we can assist your business in establishing an effective HACCP plan:
- Conducting a thorough gap analysis between your current systems and legal requirements
- Crafting, enhancing, and evaluating your management team
- Providing expert legal interpretation
- Efficient project management to ensure deadline adherence
- Comprehensive staff training spanning from the shop floor to the boardroom
- Support in creating templates, documentation, and manuals
- Facilitating a comprehensive audit of your company and supply chain
- Implementing corrective measures to address any non-compliance issues
- Offering ongoing support through quality assessments alongside your HACCP team