HACCP_CATERING.pdf

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Catering Book revised.qxd

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An Introduction to Hazard

Analysis and Critical

Control Point (HACCP)

for Food Catering

Businesses

A Food Safety Management

System

1. Introduction

Hazard Analysis and Critical Control Point

(HACCP) is a systematic approach to

identifying and controlling hazards

(i.e. microbiological, chemical or physical)

that could pose a threat to the preparation

of safe food. HACCP involves:

• identifying what can go wrong

• planning to prevent it

• making sure you are doing it.

In simple terms, it involves controlling

ingredients and supplies coming into a

catering business and what is done with

them thereafter.

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2. Scope

3. Purpose

Businesses that are considered to be within the scope of this

document will collectively be referred to as catering businesses

and include such premises as hotels, restaurants, public houses,

take-aways, sandwich bars, delicatessens, coffee shops, street

vendors, mobile shops, vending machines, outside catering

companies, hospitals and other institution catering operations.

This document is not a HACCP system. It is a guide for catering

businesses to assist in the development and implementation of

their own HACCP only after appropriate prerequisites are in place

(see Section 5). The nature and the complexity of each individual

HACCP will, in practice, depend on the nature and

complexity of the specific catering business.

Users of this document may also consult the

National Standards Authority of Ireland (NSAI)

standard I.S. 22000:2005, an international

standard which outlines a food safety

management system based on the

principles of HACCP.

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4. Legal Obligations

Since 1998 it has been a legal requirement for all catering businesses

to have a food safety management system based on the principles of

HACCP. Regulation (EC) No. 852/2004 on the hygiene of foodstuffs

outlines what is required by catering businesses in terms of food safety

management based on the principles of HACCP. The proprietor of a

catering business has a legal obligation to understand what this

Regulation demands and be able to explain how it has been applied in

the catering business.

to their business and that their employees are suitably trained to ensure

effective implementation. See FSAI publication Choosing an External

HACCP Consultant for further information.

It is unrealistic to operate HACCP or to demonstrate compliance with the

current legislation without providing evidence such as written records.

As with HACCP itself, the complexity of the record keeping will very

much depend on the nature and complexity of the business. The aim

should be to ensure control is maintained without generating excessive

paperwork.

Environmental health officers (EHOs) currently assess catering businesses

for compliance with the legislation. It is the responsibility of the catering

business, not the EHO or other regulatory authorities, to develop and

implement a food safety management system based on the principles

of HACCP.

Food safety training is essential to all catering businesses

in ensuring the preparation and service of safe food. It is

a legal requirement that employees involved in a catering

business are adequately trained and/or supervised

commensurate with their work activity. The

responsibility for training and supervision of

employees (full-time, part-time or casual) lies

solely with the proprietor of a catering business.

See Food Safety Authority of Ireland (FSAI)

publications, Guide to Food Safety Training for

further information.

Where a HACCP system has been devised by an

external consultant it is essential that there is

appropriate ownership of the system by the

catering business itself. Proprietors using external

consultants should ensure they know how the

HACCP system works and how it is being applied

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5. Prerequisites (Prerequisite Hygiene

Requirements)

Some businesses use external consultants to assist with

HACCP design and implementation. See FSAI publication

Choosing an External HACCP Consultant for further information.

Before implementing HACCP, basic food hygiene conditions and

practices called prerequisites must to be in place in a food catering

business. HACCP will then be used to control steps in the business

which are critical in ensuring the preparation of safe food.

Prerequisites include where appropriate:

2. Depending on the size of the business, assemble staff into

a small team, with a team leader to lead in designing and

implementing HACCP. Use experienced members of your

staff. In a small business, of course, it may be that there is

only one staff member available to design and implement

the HACCP system. The advantage of a team is that

members tend to have in-depth knowledge of all aspects of

the operation which reduces the risk of details being

overlooked. In addition, a team setup will

instil ownership of HACCP by the

catering business.

1. Cleaning and Sanitation

2. Maintenance

3. Personnel Hygiene

4. Pest Control

5. Plant and Equipment

6. Premises and Structure

7. Services (compressed air, ice,

steam, ventilation, water etc.)

8. Storage, Distribution and

Transport

9. WasteManagement

10. Zoning (physical separation of

activities to prevent potential

food contamination)

Catering businesses should refer to NSAI standard I.S. 340:2007,

for further details on prerequisite requirements. See also FSAI

Guidance Note 10 - Product Recall and Traceability for information on

how to set up traceability and recall systems to ensure that, in the

event of a food incident, unsafe food does not reach the consumer.

3. Examine the business and make sure all

members of the HACCP team are familiar

with its daily food preparation procedures.

6. HACCP

HACCP uses an approach to food safety which concentrates a caterer’s

attention on the causes of food safety hazards. This allows a caterer

to identify and control food safety hazards. The development and

implementation of HACCP involves following a series of logical steps

as outlined in Sections 6.1 to 6.8.

6.1 Pre-Planning and Organisation

1. It is accepted that some catering businesses will not have

the skills or knowledge necessary to develop and

implement HACCP. Therefore the proprietor of a catering

business must ensure staff are trained in the concepts of

HACCP and provided with appropriate HACCP information.

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Plik z chomika:

Inne pliki z tego folderu:

HACCP_CATERING.pdf (2684 KB)
HACCP_BUTCHER.pdf (2398 KB)
HACCP-1.pdf (460 KB)
haccp.pdf (15 KB)
EU_Guidance_HACCP.pdf (234 KB)

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