We provide clear and practical HACCP plans and FSMS
HACCP and the law

A HACCP plan may be referred to as a FSMS (Food Safety Management System) or a food safety policy manual. UK food hygiene regulations require businesses to instigate, implement and maintain documented procedures based on HACCP (Hazard Analysis and Critical Control Points).

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HACCP principles consist of the following:

- Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels

- Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or reduce it to acceptable levels

- Establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards

- Establishing and implementing effective monitoring procedures at critical control points

- Establishing corrective actions when monitoring indicates that a critical control point is not under control

- Establishing procedures which shall be carried out regularly, to verify that the measures outlined in (a) to (e) are working effectively

- Establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f)

You should also bear in mind that food hygiene regulations require that:

- You review the procedures and make any necessary changes if any modification is made to the product, process or any step

- If you are responsible for developing or maintaining a catering HACCP, you will need HACCP training.


About our HACCP plans

If HACCP sounds somewhat complicated you’ll be pleased to know that our food hygiene consultants can make it easy for you. In layman terms, HACCP is a systematic way of predicting what could go wrong and making sure that it doesn’t.

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HACCP and scores on the doors

Scores on the doors food hygiene rating schemes consider whether your FSMS (Food Safety Management System) is effective and whether your HACCP forms are complete. Your FSMS manual must reflect what is happening in practice and your team members must be fully aware of the controls that are relevant to their job role.

Food Labelling Workshop useful for importers, wholesalers and manufacturers - Labelling laws, food names, date marking, lot marking, QUID, allergens, place of origin, health claims, nutrition labelling, weights and measures. Contact us for more information.