Risk assessment - Hazard Analysis Critical Control Points (HACCP)

If you serve food that’s not fit for consumption, the results could be disastrous. Being suspected of food poisoning is hardly the best advertisement! However, doing so is easily avoidable.

Managing food risks

To enable you to ensure that your food management systems are top notch, we’ve prepared a new Risk Assessment - Hazard Analysis Critical Control Points (HACCP). It breaks food preparation and serving down into nine critical points: purchasing; delivery; storage; preparation; cooking; service; cooling; reheating; and hot holding.

Why bother?

By following this document, you’ll be able to:

• identify what can go wrong, when and where and decide what you can do about it
• decide what controls you need to put in place and how you can check they’re being met
• keep documents to show what your procedures are and prove your controls are being met.