Hazard Analysis and Critical Control Point (HACCP) is a system for reducing the risk of safety hazards in food. The system requires that potential hazards are recognised and controlled at points in the process. This includes chemical, physical and biological hazards.
For more information on food safety and HACCP see our guides below.
In the interest of good food hygiene it is important that hands are washed properly and to avoid handling food if ill or the person has cuts or sores on their hands. Germs easily spread through ...
As part of routine local authority inspections, an enforcement officer will check that any food business has an appropriate HACCP based food safety management (FSMS) in place.