Is a HACCP plan mandatory?

HACCP plans are mandatory if you own a food business (catering, manufacturing or retail based), as dictated by Regulation (EC) No 852/2004. This states that you need to implement permanent process and uphold all the principles of HACCP, regardless of the size of your business.

What is HACCP food safety?

HACCP stands for ‘Hazard Analysis and Critical Control Points’ and is a food safety management system, governed by a set of principles designed to help businesses implement adequate food safety procedures which help protect both consumers and the businesses themselves.

What is the purpose of a food safety management system?

The purpose of a food safety management system such as HACCP is to ensure businesses implement adequate food safety procedures which help protect both consumers and the businesses themselves by adhering to a set of safety principles.

What year did HACCP become a legal requirement?

While businesses were recommended to use the HACCP system in the 1990s, it became mandatory under Regulation (EC) No 852/2004 on 1st January 2006.

What are the 7 stages of HACCP?

The seven stages of a HACCP plan are: conduct a hazard analysis identify the critical control points (CCPs) establish critical limits monitor CCPs establish corrective action verification of plan outcomes recordkeeping

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HACCP Legislation

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Is a HACCP plan mandatory?

HACCP plans are mandatory if you own a food business (catering, manufacturing or retail based), as dictated by Regulation (EC) No 852/2004. This states that you need to implement permanent process and uphold all the principles of HACCP, regardless of the size of your business.
What is HACCP food safety?

HACCP stands for ‘Hazard Analysis and Critical Control Points’ and is a food safety management system, governed by a set of principles designed to help businesses implement adequate food safety procedures which help protect both consumers and the businesses themselves.
What is the purpose of a food safety management system?

The purpose of a food safety management system such as HACCP is to ensure businesses implement adequate food safety procedures which help protect both consumers and the businesses themselves by adhering to a set of safety principles.
What year did HACCP become a legal requirement?

While businesses were recommended to use the HACCP system in the 1990s, it became mandatory under Regulation (EC) No 852/2004 on 1st January 2006.
What are the 7 stages of HACCP?
The seven stages of a HACCP plan are:
- conduct a hazard analysis
- identify the critical control points (CCPs)
- establish critical limits
- monitor CCPs
- establish corrective action
- verification of plan outcomes
- recordkeeping