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HACCP
is a systematic approach to identifying and controlling hazards
(microbiological, chemical and physical) that could pose a threat
to the production of safe food. In
simple terms, it involves identifying what could go wrong and
planning to prevent it.
There are seven
principles of HACCP on which to base a food safety management
system:
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Identify the hazards - Look at each step (e.g. purchasing,
delivery, storage, preparation, cooking, serving and display
etc.) in your operation and identify what can go wrong.
-
Determine
the critical control points (CCPs) - Identify the points in
your operation that ensures control of the hazards.
-
Establish
critical limit(s) - Set limits to enable you to identify when
a CCP is out of control.
-
Establish a
system to monitor control of the CCP - You should decide
- who should check the critical limit has not been exceeded
- how often the check should be done and
- what exactly the check involves.
-
Establish
the corrective action to be taken when monitoring indicates
that a particular CCP is not under control.
-
Establish
procedures for verification to confirm the HACCP system is
working effectively. Review and correct the system
periodically and whenever you make changes to your operation.
-
Establish
documentation concerning all procedures and records
appropriate to these principles and their application. For the
successful implementation of the system, appropriate
documentation and records must be kept and be readily
available.
Ó' Catháin
Iasc Teo has a food safety management system based on these
principles which enables us to identify and control hazards, and
in doing so provide you with the very best quality seafood
produce. Find out for yourself, talk to us!
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