The Necessity of Food Safety Management Systems and HACCP Plans

The Necessity of Food Safety Management Systems and HACCP Plans

As the owner or manager of a food related business how confident are you that every member of your team works in line with legislation, employs best practices and that risks are assessed, managed and controls initiated appropriately? Does your establishment have a food safety management system in operation and is it HACCP based? It should be to adhere to UK and EU legislation.

  • Food Safety Act 1990.
  • Regulation (EC) 852/2004 on the Hygiene of Foodstuffs.
  • The Food Hygiene (England) Regulations 2006.
  • Health and Safety at Work Act 1974.
  • Food should not be treated in any way that endangers consumers.
  • Items must meet the quality standards as advertised.
  • Food must be labelled correctly and include details of allergens. e.g. nuts or gluten.
  • Traceability is vital. Know where the food stock comes from. Consumers are increasingly interested in this.

Food hygiene and health and safety courses are mandatory for new starters and refresher courses are recommended every three years but specific HACCP courses and HACCP plans ensure that the information and procedures from training are adopted and effectively managed long term.

When every worker understands HACCP’s importance and how this preventative food safety management system has a highly positive impact on day to day trading and during audits, the team can pull together, certain of the standards and methods which are expected and will prove essential to success.  An HACCP plan is tailored to the establishment and the food safety coordinated, monitored and logged for transparency and efficiency.

It is often simple for the FSA/local authority inspectors to recognise which eateries have HACCP plans and a food safety management system in place and which don’t. The Food Hygiene Ratings Scheme score is frequently higher with a team who has taken HACCP courses and works within an HACCP plan’s perimeters.

You may not welcome change or the initial expenditure of food safety HACCP courses from providers like Food Alert but HACCP is a wise investment that could prevent a food hygiene incident and its negative consequences including fines, legal action, closure and loss of reputation. Every person who consumes food from your premises expects your staff to keep them safe and pay all due care to risks like cross contamination and using in date products.

Be proactive and make a small investment in training for all levels of employees; it takes minutes to arrange and the benefits are long lasting.

  • Level 2 HACCP courses are for staff. These are GCSE grades A*-C equivalent.
  • Level 3 HACCP courses are tailored to supervisors, management and owners. These are AS/A level equivalent.

Experts help with the creation of HACCP plans. Food Alert’s How to Personalise Special HACCP’s course is for management and supervisors. It lasts for approximately three hours.

  • When to conduct Special HACCP’s.
  • Features of Special HACCP’s.
  • How to customise HACCP to meet your business needs.
  • How to identify hazards and implement controls.
  • Be confident in completing a special HACCP form.

An HACCP food safety management system is a primary food business tool. Please utilise it fully.

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