What does HACCP stand for and why is it used?
HACCP stands for ‘Hazard Analysis and Critical Control Points’ and is an internationally-recognised food safety management system that helps businesses to identify, evaluate and control the hazards that pose a significant risk to food safety.
Having a HACCP plan in place is essential to prevent foods from becoming unsafe for the consumer to eat.
It applies equally to food retail, catering and manufacturing establishments.
When was HACCP formed?
HACCP has been in use since the 1960s, although it was only officially defined by the World Health Organisation’s Codex Alimentarius Commission in the 1990s.
Food businesses were advised to implement a HACCP plan after an E.coli breakout in Scotland in 1996 and it became mandatory from 1st January 2006 with the introduction of the Regulation (EC) No 852/2004 on the hygiene of foodstuffs.
Where did HACCP come from?
HACCP was originally intended to be used as a control system in the United States to ensure food safety on the first manned NASA space missions. It originated in the 1960s and aimed to ensure that food was safe for astronauts to consume before it was sent up into space. It was established by NASA, the Pillsbury Company and the US Army Laboratories
When did HACCP become law?
It was first recommended that all businesses implement a HACCP system in the 1990s. Today, article 5 of Regulation (EC) No 852/2004 states that ‘Food business operators shall put in place, implement and maintain a permanent procedure based on the Codex HACCP principles.’ This became mandatory as of 1st January 2006.
When did HACCP start?
The HACCP food safety management system has been in use since the 1960s, although it was only given an official definition in the early 1990s and was recommended for use by food businesses after 1996.
Who uses HACCP?
HACCP food safety management systems are used in all types of food establishments, including food catering, food retail and food manufacturing businesses. HACCP is an internationally-recognised system and the principles are adopted in countries all over the world, including Europe, the USA, Australasia and the Far East
Is HACCP mandatory?
Article 5 of the European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs states that ‘Food business operators shall put in place, implement and maintain a permanent procedure based on the Codex HACCP principles.’ Having a fully-fledged HACCP system is not mandatory, but you must have a food safety management system based on the HACCP principles. This includes alternative systems implemented using Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005 and other relevant national guides.
Is HACCP a government agency?
No, HACCP is not a government agency. HACCP is a food safety management system that has been defined and recommended by the World Health Organisation’s Codex Alimentarius Commission since the 1990s. It is part of the European Union Regulation (EC) no 852/2004
How often should HACCP be reviewed?
The HACCP system should be reviewed on a regular basis, such as annually, plus whenever there has been a change to the process, equipment or ingredients used; if new hazards have been identified; and if there has been an outbreak of food poisoning, a product recall or another food safety complaint attributed to the company.
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