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Food Safety HACCP & EU

10 May 2022

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a system meant to ensure that food products are not a risk to human health. It is a tool to assess hazards and establish control systems that focuses on prevention.

Interestingly NASA developed and used the approach for production of safe foods for manned space flights.

Procedures based on HACCP principles are mandatory for most business operators placing food or feed on the EU market. Since 1998 it has been a legal requirement for all food businesses in Ireland to have a food safety management system based on the principles of HACCP.

Importance of Food Safety HACCP training in the workplace

EU Legislation Covering Food Hygiene

EU food law places full responsibility for safe food on the food business operators. In accordance with EU law all food businesses are, therefore, obliged to implement own-check systems. This own-check system must build on the principles of HACCP.

The specific pieces of legislation which cover this are Regulation (EC) 852/2004 and Regulation (EC) 853/2004.

The following principles are covered under these hygiene rules:

 

  • Primary responsibility for food safety borne by the food business operator
  • Food safety ensured throughout the food chain, starting with primary production
  • General implementation of procedures based on the Hazard Analysis and Critical Control Points principles (HACCP)
  • Application of basic common hygiene requirements, possibly further specified for certain categories of food
  • Registration or approval for certain food establishments
  • Development of guides to good practice for hygiene or for the application of HACCP principles as a valuable instrument to aid food business operators at all levels of the food chain to comply with the new rules.
  • Flexibility provided for food produced in remote areas (high mountains, remote islands) and for traditional production and methods.

 

Who must be trained in HACCP?

 

Food handlers must be supervised, and also instructed and/or trained in food hygiene based on the level of activity they are involved in.

 

If you are responsible for your business’s HACCP system then you must undertake adequate training in the application of HACCP principles.

 

You can learn how to develop and implement an effective food safety system, incorporating Hazard Analysis Critical Control Point (HACCP) via online learning giving certification which is recognised nationally by employers and environmental health officers.

 

To effectively safeguard your business today, talk to Cormac on 01 278 1938.