Hazard Analysis and Critical Control Point (HACCP, pronounced “hassip”) is a system that ensures that chefs look at how they handle food, and sets up procedures to make sure the food is safe to eat.
The system was developed in the 1960s as a collaboration between NASA space agency and the food industry. Read about HACCP, a short history.
As part of routine inspections, a government enforcement officer will check that the business/kitchen has an appropriate HACCP-based food safety management system in place.
HACCP plans keeps 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.
Click here for more information on government guidelines.
Safe catering poster: Assured Safe catering Critical Control Points.
Training for staff video
When the Environmental Health Officer comes to visit.