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HACCP Food Safety Management Systems

HACCP Food Safety Management Systems

Every food business involved in preparation, manufacture and retailing needs an effective food safety management system to adhere to legislative demands, identify risks and enforce critical controls that make the probability of health and safety issues diminish hugely, if not eradicate them.

If your business doesn’t have a system in place, then it is imperative that you investigate food safety management systems and employ one based on HACCP.

Under UK and EU legislation an HACCP – Hazards Analysis and Critical Control Points – food safety management system must be in operation. Many clients will not deal with an enterprise that lacks HACCP training, certification and an active HACCP plan.

Don’t lose business or leave yourself open to legal action and penalties by failing to take measures that safeguard best practices.

As an owner or manager, you need to be able to roll out HACCP in your establishment and to educate staff about their responsibilities. Take advantage of specialist training with one of the leading food safety firms including Food Alert in London. These courses explain why HACCP is so important and how you can employ its seven principles in everyday life.

These are the seven principles of HACCP food safety management systems:

  1. Hazard analysis.
  2. Identify critical control points.
  3. Establish critical control points.
  4. Establish monitoring procedures.
  5. Initiate corrective actions.
  6. Ensure changes are effective.
  7. Maintain documentation and records.

A HACCP plan should be developed to act as a template for management to control aspects of processes and to monitor staff effectively.  The HACCP plan guides staff and keeps them aware of their impact on food safety.

All members of staff in your business should be given level 2 HACCP food safety training and supervisors through to owners should have HACCP level 3 training.

The HACCP level 3 in catering course looks in greater detail at the HACCP principles and HACCP plans at higher role levels. This is equivalent to an AS/A level compared to level 2’s GCSE A*- C level.

Key components:

  • Understand the legal requirements to use food safety management systems.
  • Understand the controls that need to be enforced to ensure food safety.
  • How controls should be effectively monitored.
  • Learn about the seven principles of HACCP.
  • How the HACCP principles are realised within food safety management systems.
  • How food safety management systems actively assist with implementation of HACCP requirements in a food related business.

You’ll find that training companies will assist you with your HACCP plan and they also provide short courses about how to personalise special HACCP’s in your business.

After training the attendees have:

  • Greater understanding of the benefits of completing risk assessments.
  • An improved working environment.
  • Increased staff development.
  • Excellent business continuity.

HACCP training is adaptable to your business and can use examples which suit you to drive the information home.

Make it an early 2017 goal to implement a HACCP plan derived from professional training and enjoy the confidence that food safety management systems bring to everyone in your operation.

Brian Brown
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