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HACCP (Hazard Analysis and Critical Control Point )

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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: