25
Mar
HACCP- Hazards Analysis Critical Control Points - is a preventative food safety management system that enables effective risk management, identifies issues and initiates controls which optimise the food safety levels in a business involved in the preparation, manufacture and sales of items for consumption. It originated in the 1960’s and today UK and EU legislation demands that it is employed by every food business. Having HACCP based food safety management systems, an HACCP plan active in your establishment and fully understood by every team member can make the difference between a food hygiene incident, legal action, penalties or business survival.…