Food Safety Management System And HACCP

Food Safety Management System

In line with the Food Standards Agency’s Commitment to reduce food poisoning, all the food businesses are required by law to have a food safety management system and this will be checked by Environmental Health Officers when they inspect premises.


Hazard Analysis Critical Control Point

All food safety management systems must be based on Hazards Analysis Critical Control Points (HACCP). This is a recognized system that looks at identifying the critical points for stages in any process, the hazards that may occur, and how these will be controlled. The system needs to provide a documented record of the stages all food will go through right up to the time it is eaten and may include:

  • purchase and delivery
  • receipt of food
  • storage
  • preparation
  • cooking
  • cooling
  • hot holding
  • reheating
  • chilled storage
  • serving

Once the hazards have been identified corrective measures are put in place to control the hazards and keep food safe.

The system must be updated regularly, especially when new items are introduced to the menu or system change, and specific new controls must be put in place to include them, for example if a new piece of cooking equipment has been installed.

The HACCP system involves seven stages:

  1. Identify hazards – what could go wrong.
  2. Identify CCPs (critical control points) – i.e the important points where things could go wrong.
  3. Set critical limits for each CCPs e.g. temperature requirements on delivery of fresh chicken.
  4. Monitor CCPs – put checks in place to stop problems happening.
  5. Corrective action – what will be done if something goes wrong.
  6. Verification – check that the HACCP plan is working.
  7. Documentation – record all of the above.

When dealing with a fresh chicken it is necessary to recognise the possible hazards at all of the identified stages:

  • Hazard – pathogenic bacteria is likely to be present in raw chicken.
  • Control – the chicken needs to be cooked thoroughly to 75°C+ to ensure pathogens are killed.
  • Monitor – check the temperature where the thigh joins the body with a calibrated temperature probe, make sure no parts of the flesh are pink and juices are running clear, not red or pink.
  • Hot Holding – before service, the chicken must be kept above 63°C. This can be checked with the temperature probe.
  • Or Chill and Refrigerate – chill to below 8°C within 90 minutes. Cover, label, and refrigerate below 5°C.
  • Documentation – the temperature must be measured and recorded. Hot Holding equipment should be checked and the temperature recorded. Record any corrective measures necessary.


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