HACCP and General Food Hygiene

The Food Regulations set out pre-requisite requirements which all food and drinks undertakings must meet. These are mostly commonsense concerning general food hygiene requirements. They cover cold chain maintenance, sanitation, safe handling, raw materials, pest control, traceability and training amongst other things.

HACCP - Hazard Analysis Critical Control Points

After the pre-requisite requirements, HACCP requirements may be applied. Where the business is producing or handling high risk product or the consumers are vulnerable, eg. children or hospitals, care homes etc., operators are required to set up a permanent procedure based on the principles of HACCP. The EC HACCP Regulations do not call for all operations to have a full HACCP system. There is flexibility for lower risk businesses, providing the pre-requisites control any food safety hazards effectively. Under these circumstances, a business need not put in place additional procedures based on the principles of HACCP. However, it would be a brave food business operator who stood up to an inspector and said he did not need a HACCP principle-based food safety system.

New Articles on HACCP Principles

First HACCP Principle

Food Solutions has begun a series on the seven principles of HACCP. The first article looks at HACCP - identifying hazards to implement your HACCP system. Find out what food safety hazards are and how to analyse them. Hazard analysis is part of the HACCP process.

Second HACCP Principle

Secondly in HACCP you must identify critical control points. We consider how to identify critical control points.  Distinguishing critical control points from basic food safety controls is an important aspect of HACCP.

The third article, coming soon will look at the next HACCP Principle, establishing limits for critical control points.

Food Safety Systems Review - HACCP Checklist

Food Safety Systems Reviews are crucial to your HACCP system. To review is one of the HACCP principles. Food Solutions has developed the HACCP Food Safety checklist to fulfill this requirement. The HACCP checklist covers traceability, allergens, temperatures, cross contamination, premises, training, cleaning and pests. It reminds you of what to consider when reviewing your HACCP food safety systems. Key checks are highlighted and references made to SFBB (Safer Food Better Business) and Food Solutions Understanding Food Hygiene and Food Safety Regulations Handbook.

Get the HACCP Checklist

New subscribers to Food Solutions receive the HACCP Checklist in their copy of Understanding Food Hygiene and Food Safety Regulations. They can also access the HACCP checklist online in the e-handbook area of the Food Solutions website www.food-solutions.org. Join Food Solutions get the checklist and comply easily.

The HACCP checklist is not yet available as a standalone product (may be soon) but can also be purchased in hard copy:

  • in Understanding Food Hygiene and Food Safety Regulations Handbook and
  • in Understanding Food Hygiene and Food Safety Regulations Handbook/Pre-Inspection checklist package

Online HACCP Checklist for download

HACCP burden or benefit?

There is no great mystery to HACCP though it is viewed as a burden by many operators. The food laws apply to all who deal with food and drink, but are risk based. HACCP is after all, only your food safety systems, checks, controls and records that ensure and prove you produce, sell or handle food as safely as possible. Your HACCP system could be the saving of your reputation and business if a food safety incident did occur. Appropriate records can prove your due diligence which may be your only defence.

Seven principles of HACCP

Your food safety systems should be based on the seven principles of HACCP. They are:

  1. identify hazards to food safety in your operations (decide where in your processes a problem could happen)
  2. identify critical points where hazards must be controlled or eliminated to safeguard consumers health (decide which hazards must be controlled - the critical ones)
  3. Establish controls and limits for the controls at the critical points (decide what you will do to control the hazards)
  4. Monitor your controls at critical points (decide who will carry out the controls, what they are, how often they are done and whether they work)
  5. Establish corrective action if monitoring indicates your controls are not effective and (decide what you will do if current controls are not enough and check your systems are effective)
  6. Write down what your procedures and checks are, who is responsible and when corrective action is necessary, what it is. 
  7. Review regularly to ensure your procedures are working and keep records (if you do not have some records, you will not be able to prove your due diligence)

Pre-inspection compliance check-list and Scores on the Doors inspections

Food Solutions survey on Scores on the Doors highlighted the fact that few business operators knew what they were marked on in their inspections. To address this, we produced our Pre-inspection check-list which allows you to self audit your operations. From a completed checklist you can see how well you comply with the Food Hygiene and Food Safety Regulations. If the checklist highlights areas you are not fully compliant in, you can take steps to improve before your next inspection. Elements of good practice - not required by law but which you may wish to do - are mentioned and clearly identified. Each section covers a different subject and has helpful suggestions on what to do next and where to find more help.

Pre-inspection check-list is part of the Food Solutions Package.

The check-list is also available on its own, or

Food Solutions - checklists and handbooks to help you know food law and comply easily