Hazard Analysis
What Are My Responsibilities?
You are responsible for the protection of your customers and failure in this respect may result in legal sanctions including prosecution, so you need to take special care to meet your obligations. Taking chances with food safety is risky to you - and your customer.
Why use Hazard Analysis and Critical Control Points (HACCP)?
Because it is a practical way for you to satisfy yourself that your products are safe by identifying, potential hazards before they result in problems.
What Is HACCP?
HACCP is a method to:
- Analyse potential Food Safety Hazards
- Identify operational locations where hazards may occur
- Decide which are critical to consumer safety and if what is occurring at Critical Control Points is not within safe limits, remedial action will be required.
How Do I Undertake HACCP?
- Form a team covering all aspects of your business. Enlist the help of outside experts if you do not feel confident that you have the 'in house' expertise to cover any particularly complex areas.
- Define the process from raw material to processing, manufacture and distribution until the point of consumption. Drawing a flow chart of the complete operation may be helpful.
- From the flow chart of the process the possible Hazards and the Critical Control Points (CCP) can be identified. The risk of occurrence of each hazard can be assessed, together with preventative measures necessary to eliminate each hazard or minimise the likelihood of it occurring, thereby reducing the risk.
How is the Hazard Controlled?
For each CCP the team sets out:
- WHAT to do,
- WHEN to do it,
- WHO is to do it.
They should also define limits of responsibility (ie when to call the Supervisor).
It is most important that action taken is recorded and the controls monitored at the CCP. If what is occurring at the critical control points are not found within safe limits during monitoring then remedial action will be required.
The team should review the HACCP system at regular intervals and whenever the process is altered however slightly.
Is it right for my Business?
The application of this technique may require advice and guidance from experts but the principles of HACCP can be applied to any food business for, whilst no two businesses are exactly alike, similar principles will apply.
Footnote
This guidance is one of a series on Food Hygiene Practices produced by the Hertfordshire and Bedfordshire Environmental Health Officers Food Group.
If you require further advice, please contact the local Environmental Health Department.