How to develop a HACCP plan

How to develop a HACCP plan

HACCP planning (Hazard Analysis and Critical Control Point) is a key part of food safety measures in any establishment where foodstuffs or ingredients are handled. HACCP is a systems-based approach which breaks the complex process of risk identification into straight-forward, implementable steps. If your business involves food, you need to have a HACCP plan in place. Read on to discover the main stages involved in successful HACCP planning:

1. Hazard Analysis

This part of the process involves looking at each part of your food processing operation (including storage, preparation, cooking, serving) and auditing the nature, severity and type of potential hazard. It is important to note if the hazard is biological, chemical or physical, as well as indicate how the hazard might happen and how serious it might be. From this information, it’s possible to identify a list of “control or critical control points”: points at which a suitable check or intervention could minimise or eliminate the risk.

2. At each control or critical control point, a monitoring mechanism needs to be employed (for example a minimum temperature or cleaning frequency). There also needs to be a contingency plan made for each of the points, which is to be actioned if the monitoring shows an issue.

3. The information obtained from monitoring and reporting needs to be tested and verified to ensure that: a. the system is working; b. where a breach has been identified, suitable corrective action has been applied not only to remedy the matter but also to prevent it recurring.

HACCP plans are designed to be living documents which are regularly updated and reviewed in order to ensure that they are relevant and remain a true reflection of the current operation. If you don’t have a HACCP plan in place, it’s important to put one together as a matter of urgency; if you do have a HACCP plan, make sure that it’s up-to-date and amend it if necessary.

We offer complete HACCP training where attendees can gain the knowledge, they need not only to devise a HACCP plan, but also to make sure that the process runs smoothly and keeps the risk of unsanitary or otherwise hazardous food preparation to a minimum.

Here at Magna FHS we create and fully implement HACCP plans so email now for more information