Introduction to HACCP
HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety management approach used to identify risks, put controls in place, and prevent problems before they happen. Understanding HACCP is an important part of working safely in any food business.
HACCP is used in food businesses of all sizes — from small cafés and takeaways to large food production facilities. It is built on the idea that food safety problems should be prevented, not just reacted to after the fact.
At its core, HACCP involves:
- Identifying hazards — anything that could make food unsafe
- Assessing risks — how likely is the hazard and how serious could it be?
- Putting controls in place — steps taken to prevent, remove, or reduce hazards
- Monitoring controls — checking that the steps are working
- Taking corrective action — doing something when controls are not working
- Keeping records — documenting what has been checked and done
A hazard is anything that could cause food to become unsafe. This could be bacteria, chemicals, allergens, foreign objects, or unsafe practices.
A Critical Control Point (CCP) is a specific step in the process where a control is essential to prevent food from being unsafe. For example, cooking chicken to the correct temperature is a CCP — if this step fails, the food could cause illness.
HACCP is not just the responsibility of managers. Every person who handles food has a role in keeping food safe.
A kitchen introduces a temperature check at the cooking stage. Staff are required to record the core temperature of cooked chicken before it is served. This is a CCP — if the temperature is not reached, the food is not served and corrective action is taken.
- Thinking HACCP is only relevant to large food factories
- Assuming someone else is responsible for food safety
- Not understanding why certain checks or procedures exist
- Treating HACCP records as a box-ticking exercise rather than a genuine safety tool
HACCP is about thinking ahead and preventing food safety problems before they happen. Every food business staff member has a role in making it work.
- HACCP stands for Hazard Analysis and Critical Control Points
- It is used to identify hazards and put controls in place
- A CCP is a step where control is essential to prevent unsafe food
- Every food worker has a responsibility to support food safety
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