Hazard Analysis and SFBB
All food business must have in place a
‘documented food safety management system’. This comes from
EC Regulation 852/2004 Article 5 and is
based on the principles of HACCP (Hazards Analysis and Critical
Control Points).
What this means is looking at what you do,
from the delivery and storage of your ingredients, through
processing them to the serving of the food to the customer and
being able to identify all the points in your process at which a
food safety hazard might occur.
HACCP is broken down into seven stages:
1. identifying
any food safety / hygiene hazards at each point in the process
2. At what point
in your process does each hazard become Critical Control Point
(CCP)? i.e. what is the last point in the process at which it can
be controlled or eliminated?
3. what are the
critical limits? (ie at what measurable point does the hazard
become a hygiene or safety concern?)
4. what
monitoring processes have you got for spotting when a CCP is
breached?
5. When a CCP is
found to be breached what corrective actions will be taken to
eliminate the risk to the product and consumer?
6. what regular
procedures will be in place to check that points 1 – 5 above are
working properly?
7. what
documentation and record keeping will be necessary?
You can either produce this document yourself
or the Food Standards Agency has produced its own pack called Safer
Food Better Business (SFBB) which, if completed and maintained,
will help you achieve this legal requirement. These packs are
available for catering and retail premises and there is no charge
for them. To order one please visit the
Food Standards Agency website or telephone 0845 606
0667.
SFBB is not suitable for food
manufacturers. Instead you will need to produce your own
documented hazard analysis based on the principles of HACCP.
A guide to producing a basic HACCP plan can be found at
this link. Please note that this is not a full guide to
HACCP and if you are unsure you should seek professional
guidance.
Further information on HACCP and food safety
management procedures is available on the
Food Standards Agency website.
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