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HACCP Codes of Practice & Implementation Plan Medium and Large Catering Businesses. Samara Bin Salem Head of Special Microbiology Discontents Part 1: Introduction A summary on the background, scope,

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How to fill out HACCP codes of practice:

1. Identify the hazards: Begin by identifying all potential biological, chemical, and physical hazards that could occur at each step of the food production process. This includes analyzing ingredients, processing methods, equipment, and storage conditions.
2. Determine critical control points (CCPs): Once hazards have been identified, determine the critical control points in the production process where controls can be put in place to prevent, eliminate, or reduce the identified hazards to an acceptable level. These may include steps such as cooking, cooling, storage, or packaging.
3. Set critical limits: For each CCP identified, establish critical limits that serve as the criteria for acceptable control. These limits may include temperature, time, pH levels, or other measurements that indicate control over the hazard.
4. Implement monitoring procedures: Develop procedures to monitor the identified CCPs and their critical limits. This could involve regular temperature checks, visual inspections, or testing for the presence of specific hazards.
5. Record keeping: It is essential to maintain accurate and up-to-date records of monitoring activities, including the date, time, measurements, and any corrective actions taken. This documentation serves as evidence of adherence to the HACCP system.
6. Take corrective actions: If a monitoring procedure reveals that a critical limit has been exceeded or not met, immediate corrective actions must be taken. This may involve adjusting the process, addressing equipment issues, or segregating affected products to prevent further risks.
7. Verification and validation: Regularly verify that the HACCP system is working effectively by conducting periodic reviews, audits, and inspections. Additionally, validate the system to ensure that it is scientifically sound and continues to address the identified hazards.
8. Training and education: Properly train and educate all personnel involved in the HACCP system, ensuring they understand the importance of their roles and responsibilities in maintaining food safety. Regularly provide refresher training to keep everyone up to date with evolving practices.

Who needs HACCP codes of practice:

1. Food manufacturers: Food manufacturers of all sizes, including those that produce, process, package, or distribute food products, need to implement and follow HACCP codes of practice. This ensures the production of safe and quality food products for consumers.
2. Restaurants and food service establishments: Any establishment that serves food, such as restaurants, cafeterias, hotels, or catering services, must implement HACCP codes of practice to ensure the safety of the food they provide. This includes controlling hazards during food preparation, handling, and storage.
3. Food retailers and grocery stores: Retailers and grocery stores have a responsibility to ensure that the food products they sell meet safety standards. By adhering to HACCP codes of practice, they can effectively identify and control potential hazards throughout the supply chain.
4. Regulatory agencies: Government agencies responsible for food safety regulations rely on HACCP codes of practice to establish and enforce standards. They use these codes as a benchmark for evaluating and inspecting food businesses to ensure compliance with safety regulations.

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