Hazard Analysis and Critical Control Point – HACCP
Hazard Analysis and Critical Control Point – HACCP is an internationally recognised and recommended system of food safety management.
It focuses on identifying the critical points in a process where food safety problems and hazards could arise and putting steps in place to prevent errors occuring. It is sometimes referred to as ‘controlling hazards’.
Keeping records is vital part of all HACCP systems and, with MAP gasses considered a food additive from a legal point of view, the monitoring of MAP and pack integrity have to be an essential part of the recording and quality testing procedures.
Further information is available from the Foods Standards Agency and Royal Society for Public Health web sites
In 1998 the British Retail Consortium (BRC) responding to industry needs, developed and introduced the BRC Food Technical Standard to be used to evaluate manufacturers of retailers own brand food products. It is designed to assist retailers and brand owners produce food products of consistent safety and quality and assist with their ‘due diligence’ defence, should they be subject to a prosecution by the enforcement authorities. Under EU food Law, retailers and brand owners have a legal responsibility for their brands.
Further information about the standards, their audits and a directory of BRC certificated suppliers can be found from the BRC Global Standards directory.