Food business operators are legally obliged to put in place, implement and maintain a system based on Hazard Analysis and Critical Control Point (HACCP) principles. The food business is required to document this HACCP plan and maintain the required documentation/records to demonstrate compliance. Documents that must be available for inspection:
- HACCP plan
- Hazard analysis
- CCP identification
- Critical limit determination
- Modification to the HACCP system.
- Standard operating procedures/Work instructions
The Food Safety Company can develop a bespoke user-friendly HACCP Manual which will covers all the necessary documentation and record keeping required. This HACCP Manual will be developed to ensure that your business is compliant with the legislation that is relevant to your business, whether that is Regulation EC No. 852/2004 or EC 853/2004.
We have developed HACCP Manuals for a wide variety of food businesses all along the food supply chain, literally from farm to fork.
This HACCP manual will also act as a point of reference for all employees, helping them to implement an effective food safety system and create awareness of potential or existing food safety issues and responsibilities.
We can also update or review an existing food safety management system to ensure compliance and account for any changes to the HACCP system. We also deliver accredited training solutions to ensure you and your staff know and understand your responsibilities for maintaining food safety.