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HACCP Food Safety

HACCP stands for Hazard Analysis and Critical Control Point system, and it’s a safety method that helps food establishments to systematically evaluate the way in which they handle food, and to acquaint producers with useful and practical techniques that ensure proper food safety and hygiene.

These days, food businesses are fortunate enough to have access to a wide range of management methods that are tailored to different sectors of the industry, which makes the process less complicated and more efficient for each sector. For example, butchers have a different guide to food caterers, with the only unifying thread being that both are in compliance with the HACCP principles. Being in compliance with the HACCP method will also ensure that you consistently remain in good standing when a local or regional inspector comes along on a spontaneous visit.

Let’s take a look at how each of these systems works:

Types of Food Safety Management Systems

The following are just some of the tailored food safety management solutions that UK businesses have to choose from:

  • Safer Food, Better Business – The SFBB method is aimed at assisting small businesses specifically, to develop and implement sound safety management procedures, which are in line with local and national food hygiene policies.

 

  • MyHACCP for Small Food Manufacturers – MyHACCP is a useful online guide that focuses on helping small food manufacturers to identify and manage common food safety hazards that might arise in their businesses. This enables them to maintain organized record-keeping of their safety methods according to the principles set out in the HACCP system, all while making it available from the palm of your hand.

 

  • Safe Catering – An initiative of the UK government and food catering gatekeepers, this food safety monitoring system is tailor-made for the catering sector in the UK, with a focus on helping caterers and retailers with a bespoke food safety management strategy that enables them to be in direct compliance with the HACCP principles.

 

  • HACCP in Meat Plants – The ‘HACCP in meat plants’ guide is a short and concise guide on how to complete an HACCP plan, while providing relevant knowledge on how to train employees to understand and implement the system throughout your entire organization, including a few model documents, a CD-ROM, a manual and a handy food safety management diary. This guide makes it easier for meat plants to comply with the internationally recognized food safety standards contained in the HACCP principles.

 

  • The Wild Game Guide – A unique guide has also been developed to assist wild game producers and suppliers to comply with the appropriate food hygiene standards and regulations that are expected of them. This goes for wild game hunters as well as those who supply it in small quantities or as an in-feather or in-fur product.

 

  • Butchers – Lastly, a comprehensive food safety and hygiene guide are also available for butchers or those who work within butcher’s shops, and this information includes identifying potential food safety and hygiene risks and developing actionable steps to maintain food safety.

 

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