HACCP (Hazard Analysis and Critical Control Point )
Make an HACCP food plan
If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles.
The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you 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
Get 50% off your HCCP audit
Beacon Compliance can offer you 50% off your company HACCP audit. Just fill in the form below and one of our qualified team will be in touch with more information:
