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product chapters
1. Background & Definitions
3.1. Benefits of a Food Safety System
3.2. The 7 Principles of HACCP
3.3. Hazards
3.4. Intrinsic Factors
3.5. Pre-requisites
4.1. Process Flow
4.2. Groupings for Process Flow
4.3. Identifying Hazards
4.4. Assessing the Risk and Severity
4.5. Control Measures
4.6. Controlling Hazards
4.7. Decision Trees
4.8. Control Points & Critical Control Points
4.9. Critical Limits
4.10. Monitoring Critical Limits
4.11. Corrective Action
4.12. Verification
4.13. The HACCP Plan
5.1. Suppliers
5.2. Chilling
5.3. Cooking & Reheating
5.4. Cleaning
5.5. Control Management
5.6. Control Management Part 2
5.7. EHO Visits
5.8. Cross Contamination
6.1. HR Records
6.2. Staff Training
6.3. Customer Service
7.1. Assessment Overview
7.2. Assessment Task
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Recap
This section was designed to provide you with a brief knowledge of the law, the EHO, and your actions and objectives going forward. This is part of your understanding needed to implement a Food Safety Management System within your own food business.
You do not need to have an in-depth knowledge of the law; only that it's now a legal requirement and your responsibility to comply.
All food businesses are obliged to identify steps in their processes that are critical to food safety. Documentation recording the performance of the system is essential to demonstrating compliancy with the legislation and to due diligence (covered later).
By law your system must include the following:
- Analysis of Potential Food Hazards
- Identification of points where food hazards may occur
- Deciding which are critical to ensuring food safety
- Implementation of control & monitoring procedures
- Review of the above procedures
You and your EHO
They are there to ensure safe food production and part of this is the enforcing of the law implemented in 2006. They have the power to force an inspection on your premises, to issue notices you must comply with, and if they deem it necessary, to force the closure of your business.
Now move on to the activity tab at the top of the page.
