Hazard analysis
This page helps proprietors of food businesses to identify all the various steps that must be taken to ensure food prepared or sold is safe for the customer.
Hazard analysis
Article 5, paragraph 1 of Regulation (EC) No. 852/2004 require all food business operators to put into place, implement and maintain a permanent procedure based on the principles of hazard analysis critical control points (HACCP).Food businesses should already be familiar with the HACCP principles referred to above, but now they must include these two extra steps:
- Establishing procedures, which shall be carried out regularly, to verify the measures outlined in your Hazard Analysis;
- Establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in your Hazard Analysis.
Your documents will now be one of the first things the inspecting Officer will ask about on the visit. It is vital you spend time on this to get it right. The Food Standards Agency have produced the Safer Food Better Business pack for you to use.
Safer Food Better Business
Safer Food Better Business (SFBB) is a radical new alternative to traditional HACCP. It has stripped HACCP of all its jargon and terminology, minimised record keeping, and is practical, realistic, flexible and safe. Unlike 'off the shelf' or 'generic' alternatives it can be used by caterers to develop a logical, useful system that is fully complaint with the 7 Codex principles.Who is it for?
The pack is initially intended for small catering businesses.What does it contain?
The pack has five sections, four of which cover each of the '4 Cs' - Cross Contamination, Cleaning, Chilling and Cooking. These are the main areas that will enable you to manage food safety within your business. The management section is for the manager or the person responsible for food safety.A copy of the Safer Food Better Business pack can be downloaded from the Food Standards Agency (website).
If you would like an officer to visit and help you with the pack please contact the Food Safety Team on 01737 276417 or email food.safety@reigate-banstead.gov.uk.
Where a business can show, by its hazard analysis, that it has taken all reasonable precautions to safeguard the food it sells, officers will likely take no further action in the matter. This is referred to as 'due diligence' and it means the business is doing all it can reasonably be expected to do to prevent problems arising. However, without a thorough hazard analysis having been carried out it is unlikely a business will be able to convince Officers or Magistrates of this.
Food poisoning is a miserable, potentially dangerous experience for the victim, and a damaging, potentially costly one for you and your business.
Always remember the food business operator is responsible for ensuring the safety of your customers for whom you are preparing food.
Last updated : 20/05/2009
