Hazard Analysis and Critical Control Point (HACCP) is a system that helps food businesses make sure that they operate within the safety parameters for serving food to the public. All food businesses need to have a current HACCP certificate in place on the food premises. There is a range of standards that the food standards agency has created for different types of food businesses, no matter where they are in the food process or food chain. All food producers apart from farmers and growers need to have an HACCP certificate under EU regulations; this ensures that the business implements food safety based on the HACCP principles.
A butchers shop for example that sells both raw and cooked food will be deemed as a high risk food safety business and more stringent controls have to be in place about food safety. All members of staff should be aware of all the risks involved in the preparation and selling of the raw and cooked food in a butcher’s shop. They should be aware of all the procedures that they need to follow, and of all the specific activities that need to be carried to maintain good food health and safety.
All procedures that are carried out in a butchers store should be considered for the risk of food safety for example the process of cooking, cooling and storing food and the time limits and temperatures that the food needs to be stored at. All cross contamination should be avoided and a well laid out procedure for all staff to be aware of to avoid this. All staff should be aware of personal hygiene requirements and cleaning and disinfection regimes on a daily basis.
If you are in the food industry and are looking for HACCP certification then there are lots of establishments that offer this course. It is important that all staff are well trained in this matter. There are different levels of this course and you should enquire with your course provider before embarking on any courses to ensure that you are taking the course that is relevant to you and the part of the food industry you are in.
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