HACCP is the management system a food business puts in place to ensure food safety and quality. It’s a step by step process of assessing what the potential food hazard are for their food in their business taking account fof how an individual business works. Then implementing and the controls and monitoring required to make the food safe. All food businesses must have a suitable HACCP system in place.
“It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business.
From 1st January 2006 , staff responsible for the development and maintenance of the food business’s Hazard Analysis Critical Control Point (HACCP) system must have received adequate training in the application of the HACCP principles “.(Food Safety Authority of Ireland).
At SQS we deliver a range of training courses and HACCP advisory services to help food businesses comply with their legal requirements and implement user friendly systems tailored to their needs and work practices.