Since 2006 it has been a legal requirement for food business operators in the UK to implement and maintain a permanent documented food safety management system based on the principles of Hazard Analysis and Critical Control Point (HACCP).
A correctly operating HACCP programme is designed to analyse and monitor the flow of foods throughout an operation. It enables food businesses to identify serious hazards in the production of food and also identify those points where control is critical to prevent food poisoning or contamination.
EuroHygiene can work with you to develop your HACCP programme ensuring that each of the seven principles of HACCP is well managed:
- Identifying Hazards
- Identifying Critical Control Points (CCPs)
- Identifying Critical Limits
- Developing and implementing monitoring procedures
- Identifying and implementing corrective actions
- Developing HACCP record keeping systems
- HACCP programme verification
We have the knowledge, experience and expertise to assist any area of the food industry including, but not limited to, importers, manufacturers, catering and restaurant operations.
EuroHygiene develop HACCP plans to meet the individual requirements of our client. We consider the business size and needs of importers, food manufacturers, distributors, restaurants, hotels, pubs, schools and similar organisations that handle food.
Use the Contact Form below to request further information.