regulations require the owners of food businesses to conduct
a hazard analysis of their food operations and to implement
suitable and sufficient controls to eliminate or at least reduce
the risks of food poisoning posed by identified hazards. A number
of formal systems of hazard analysis exist e.g. Hazard Analysis
Critical Control Point (HACCP) and Assured Safe Catering (ASC).
While both these systems have merit they are not appropriate
in every situation.
HAZARD ANALYSIS PRINCIPLES AND PRACTICE CERTIFICATE
(a level 2 Food Hygiene Qualification)
HACCP IN PRACTICE
(a level 3 Food Hygiene Qualification)
Food businesses are increasingly expected to have formal systems
for managing food. safety. The most commonly known is the HACCP
system (Hazard Analysis Critical Control Points). With more
and more legal and customer/supplier oriented requirements many
food business owners need to carefully consider their needs
for information and training in this area.
What is clear is that all food businesses need to use some or
all of the principles of HACCP. The extent to which the HACCP
technique needs to be fully applied is dependant on the complexity
and risks of the food product in question.
us now on 0845 388 1054 or via the Contact