Producing food safely doesn’t happen by accident. Food business operators must manage their food processes in order to protect customers, their reputation and to comply with the law.
There are a number of management models available for food businesses, but basically all premises that handle or prepare foods must carry out a hazard analysis. In other words, hazard analysis asks food business operators to think logically about what might go wrong with the food they sell and what they must do to ensure it is safe for customers.
The system that we recommend is referred to as a HACCP system (Hazard Analysis and Critical Control Points). This aims to prevent problems, rather than reacting to them after they have happened. This is particularly suitable for food factories, higher risk and larger establishments.
The following principles will help food business operators to carry out a hazard analysis:
The steps to carrying out a
hazard analysis
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Questions a food business operator
should ask himself
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The hazards to food safety which might be present in the business are identified.
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What can go wrong, when and where?
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The controls needed to deal with these hazards are identified.
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What can I do about it and where?
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The controls are carried out and checked.
If something goes wrong everyone is clear what to do about it and then does it.
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What is acceptable?
How can I check?
What can I do about it?
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Procedures are kept up to date.
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If I change the way I prepare food, do I need to change my food safety controls?
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Documents are kept, which are necessary to show what the procedures are.
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What documents should I keep to show what my procedures are?
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Records necessary to show the procedures are working are kept.
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What records should I keep to show my procedures are working and any problems have been put right?
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For smaller businesses a simpler food management system has been developed by the food Standards Agency called ‘Safer food, better business’
If you would like a ‘Safer food, better business’ pack then please contact FSA Publications on 0845 606 0667 or email foodstandards@ecgroup.uk.com|.
Guides to good practice for hygiene and the application of HACCP principles have also been developed. Further information can be found on the FSA web site at www.food.gov.uk/foodindustry/hygiene/goodpractice|.
email to - foodstandards@ecgroup.uk.com|