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 system and maintain the required documentation/records to demonstrate compliance. These documents include
- 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 to the relevant legislation, whether that is Regulation EC No. 852/2004 or EC 853/2004.
We have developed HACCP Manuals for a wide variety of food businesses, literally from farm to fork.
This manual will also act as a point of reference for all employees, helping to implement an effective food safety system & create awareness of potential/existing food safety issues & responsibilities.
We can also update or review an existing food safety management system to ensure compliance.