Richard A. Sprenger (2008, p270) writes “A food safety management system includes the policies, procedures, practices, controls and documentation that ensures the food sold by a food business is safe to eat and free from contaminants”.
It is understood that the best method to fulfil these requirements is A Hazard Analysis Critical Control Point (HACCP). The EU Regulation (EC) no 852/2004 on the hygiene of foodstuffs Article 5, requires businesses to put in place a documented food safety management system or procedure based on HACCP principles. This came into force on 1st January 2006 replacing The Food Safety Regulations 1995.
It must be based on the following principles:
• Identify hazards
• Identify Critical Control Points (CCP)
• Establish Critical limits of each CCP
• Implement a monitoring procedure for each CCP
• Establish corrective actions
• Establish verification procedures
• Establish document and record keeping
At the UEA a HACCP system is in operation, together with Safer Food Better Business (SFBB), which is another management system used for small businesses. This works very well for the UEA as we have eight different outlets which we have found have benefitted by being treated separately. Our HACCP system is a working document which is updated via an annual review or when a change to the business occurs.
The key areas HACCP covers are:
Training- UEA Catering has a Training Matrix (see appendix 1) this enables managers to monitor all employees training needs. It is particularly helpful as all training is recorded by date. This way, managers can easily see when training has expired. UEA catering has a policy of training all permanent staff on the CIEH Level 2 Award in Food Safety in Catering within three months of them joining the... [continues]
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