We can help you to improve your food safety and manage risk through the development and implementation of a HACCP system.

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Is your businesses involved in the manufacturing, processing or handling of food products? Hazard Analysis and Critical Control Point (HACCP) is a globally-recognised safety system used by food and drink businesses to identify potential issues and implement corrections before they reach the end consumer.

We can help you to improve your food safety and manage risk through the development and implementation of a HACCP system.

The Benefits of HACCP

As HACCP is a preventive system to correct problems before they affect food safety, you can expect tangible benefits from preparation of a HACCP system, including:

  • Reduced liability through reduction of food safety incidents.
  • Cost savings through reduction of food wastage.
  • Increased customer and supply chain confidence.
  • Better use of resources at critical points.
  • Demonstration of management commitment.
  • Increased food quality and consistency.

Why Work with Mabbett?

Our knowledge of the food and drink industry is second-to-none and we regularly work with businesses of all sizes in your sector.

Whether you are a major manufacturer who needs an extensive HACCP system for your complex food production processes, or a small retailer who needs some simple guidance, Mabbett can offer the level of support that meets your needs – within your budget.

The 7 Principles of HACCP

A HACCP system is based on seven principles. We can support you through each of these steps:

Principle 1: Conduct a Hazard Analysis

There are three main types of food safety hazards that have the potential to cause direct illness or injury to consumers: Microbiological, Chemical and Physical. Our safety consultants will work with you to identify and evaluate these hazards.

Principle 2: Determine critical control points (CCP)

Next, we will identify the steps in your processes that a control could be applied to, to reduce or prevent hazards.

Principle 3: Establish limits for CCPs

Once a CCP has been determined, minimum and maximum limits to control the hazard will be set. This can be in the form of temperature, time, or another process parameter. The limits can then be communicated to, and understood by, all staff.

Principle 4: Establish monitoring procedures for CCPs

This step will define exactly what measurements will be taken – when, how often and by who?  The aim is to assess whether the CCP is under control and identify any potential trends towards loss of control.

Principle 5: Establish corrective actions

If monitoring indicates a deviation from the established limits at the CCP, an appropriate response should be outlined to correct this.  This corrective action should be determined in advance, so that it can readily implemented following any loss of control.

Principle 6: Establish verification procedures

Once the plan is in place, it must be validated to ensure that it is effective in preventing the identified hazards, and verify that the controls and corrective actions are working as planned.

Principle 7: Establish a record system

Keeping a record of the safety measures that your business has taken is a key part of any HACCP system.  This should include records from the development and operation of the system, including CCPs, establishments of limits, corrective actions, results of verification activities, and the HACCP plan including hazard analysis.

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