Hazards Analysis Critical Control Points is a planned and effective safety management system which addresses food hygiene.
It identifies and analyses risks and controls them to minimise and eradicate issues at all stages of food preparation, manufacture and retail.
As you know, and probably dread, food safety auditors routinely inspect food business properties, perform kitchen audits and establish how critical controls and hazards are being managed.
They then issue the premises a score from 1-5 and the result is publicly displayed so there’s no concealment of the truth:
0 – Urgent improvement needed
1 – Major improvement needed
2 – Improvement needed
3 – Generally satisfactory
4 – Good
5 – Very good
Even if you receive a result that you don’t want to advertise the signed sticker must not be removed.
All food hygiene ratings are available online for the public to see so if your food safety management system is flawed you need to take remedial action.
However, far better than remedial is proactive and preventative action and this is why you and your team need HACCP training, a HACCP plan and food safety management system training without delay.
The cost of training will always be less than the cost of avoiding responsibilities, a bad food hygiene rating and facing legal action.
Do you really want to be working with crossed fingers, hoping that not using the HACCP system is not going to have serious ramifications or enjoy confidence in the abilities and knowledge of all of your staff?
Very recently a company was prosecuted in London, again details are published online, and a £4000 fine plus costs of £3447 were delivered. That’s almost £7500, training costs far less and benefits greatly.
Although Brexit is likely to take a couple of years to make an impact, the UK is subject to EU regulations and failure to adhere to these, including HACCP, can cost businesses contracts, clients and revenue. It’s mandatory in Europe for HACCP principles to be employed.
A reputable training firm like Food Alert will furnish your team and management with HACCP information that will allow the HACCP plan and HACCP system to flourish in your company.
From supplier to domestic client to European client to contractors, everyone recognises HACCP as a key business benefit.
This is an overview of what is normally learned during HACCP training courses:
- HACCP food safety management system training introduction.
- Risk awareness.
- The purpose and benefits of the HACCP system.
- How to use an HACCP plan.
- The seven principles of HACCP.
- Initiating the HACCP food hygiene management system.
- Identifying HACCP procedures.
- Food hygiene – assessing critical control points.
- Contamination types and sources.
- Control methods to prevent contamination.
- How to reduce or eliminate the risks using an HACCP plan.
- Understand how the HACCP system reduces risks.
- Workplace safety and staff competency with HACCP.
- Hazard recognition and critical control points.
- Corrective actions.
Act now. Tomorrow may be too late.