Hazard Analysis and Critical Control Points - Health and safety - GCSE Hospitality (CCEA) Revision

Hazard Analysis and Critical Control Points (HACCP)

Food hygiene laws state that all business should have a documented HACCP system in place.

The aim of this process is to look at how food is handled and introduce procedures that will ensure that the food is safe to eat.

Food producers need to understand how, why and where food could become contaminated and then put strategies in place to help reduce the risk of contamination occurring.

The HACCP system will help to do this. It is a flow diagram that clearly sets out the relevant steps.

The HACCP process involves the following steps:

Identify what could go wrong (hazards and critical control points (CCP)) for each dish and review if any change is made to a recipe or a new dish is introduced
Set critical limits at each CCP which will state the conditions that must be met to ensure food is safe to eat.
Set up checks at CCP to prevent problems (monitoring)
Decide what to do if something goes wrong (corrective action) and re-write the plan to avoid further problems occurring
Prove that the plan is working (verification)
Keep records of all of the above (documentation)

The plan must be kept up to date and reviewed especially when something changes.

Legal responsibility of employers	Legal responsibility of employees
Have HACCP systems in place. Ensure staff are familiar with these and follow the procedures Always monitor food safety controls Know their suppliers and check all supplies on delivery Provide food hygiene training Remind staff of the importance of personal hygiene Get staff to report illness Separate raw and cooked food Have adequate washing facilities Take measures to avoid cross contamination e.g. colour coded chopping boards Maintain food temperature controls e.g. chilled under 5ºC, hot food above 63ºC Have an effective cleaning programme	Employees need to know of the HACCP process Employees are responsible for following the steps set out in the flow diagram for each hazard

Legal responsibility of employers

Legal responsibility of employees

Have HACCP systems in place.
Ensure staff are familiar with these and follow the procedures
Always monitor food safety controls
Know their suppliers and check all supplies on delivery
Provide food hygiene training
Remind staff of the importance of personal hygiene
Get staff to report illness
Separate raw and cooked food
Have adequate washing facilities
Take measures to avoid cross contamination e.g. colour coded chopping boards
Maintain food temperature controls e.g. chilled under 5ºC, hot food above 63ºC
Have an effective cleaning programme

Employees need to know of the HACCP process
Employees are responsible for following the steps set out in the flow diagram for each hazard

Legal responsibility of employers	Have HACCP systems in place. Ensure staff are familiar with these and follow the procedures Always monitor food safety controls Know their suppliers and check all supplies on delivery Provide food hygiene training Remind staff of the importance of personal hygiene Get staff to report illness Separate raw and cooked food Have adequate washing facilities Take measures to avoid cross contamination e.g. colour coded chopping boards Maintain food temperature controls e.g. chilled under 5ºC, hot food above 63ºC Have an effective cleaning programme
Legal responsibility of employees	Employees need to know of the HACCP process Employees are responsible for following the steps set out in the flow diagram for each hazard

Legal responsibility of employers

Have HACCP systems in place.
Ensure staff are familiar with these and follow the procedures
Always monitor food safety controls
Know their suppliers and check all supplies on delivery
Provide food hygiene training
Remind staff of the importance of personal hygiene
Get staff to report illness
Separate raw and cooked food
Have adequate washing facilities
Take measures to avoid cross contamination e.g. colour coded chopping boards
Maintain food temperature controls e.g. chilled under 5ºC, hot food above 63ºC
Have an effective cleaning programme

Legal responsibility of employees

Employees need to know of the HACCP process
Employees are responsible for following the steps set out in the flow diagram for each hazard

Food Information Regulations (NI) 2014

Reporting accidents and regulations

Health and safetyHazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points (HACCP)

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