" A
Proprietor of a food business shall identify any step in
the activities of the food business which is critical
to ensure food
safety and ensure that adequate safety procedures are identified,
implemented, maintained and reviewed....."
The Food Safety (General Food Hygiene) Regulations 1995.
The food supply chain for food and beverages is vital for
the health of the nation. A HACCP system is a preventative
approach to controlling food safety. HACCP moves away from
reliance on end product testing to a more proactive, preventative
approach of controlling potential hazards.
The modern HACCP system and guidelines for its application
were defined by the Codex Alimentarius Commission in the Codex
Alimentarius Code of Practice.
Benefits of HACCP
- A
preventative approach to food safety
- Can
help identify process improvements
- Reduces
the need for, and the cost of end product testing
- Is
complementary to quality management systems such as ISO
9000
- Provides
evidence of due diligence
- Reduces
the likelihood of product recall & adverse publicity
- Enhances
customer satisfaction / reduces dissatisfaction
- Facilitates
better understanding of food packaging safety issues
throughout the organization
- Improves
staff performance through the promotion of team spirit
- Improves
staff morale and motivation through a cleaner working
environment
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