HACCP or Hazard Analysis Critical Control Points are are both a legal and important part of any catering business's documentation, no out let preparing and / or serving food for sale to the public or staff (in canteens) should be without a HACCP's system of documents. When you are inspected by Environmental Health Officers (EHO's) they will require to see your HACCP documents. Having HACCP documentation will also help you gain that all important high rating on the national scores on the doors scheme, where food business are rated from 0-5 on their food hygiene and safety standards.
This guide is designed to help you comply with the requirements of Regulation 4(3) of the Food Safety (General Food Hygiene) Regulations 1995.
The guide introduces HACCP and takes you through the logical steps involved in the process.
The Food Safety (General Food Hygiene) Regulations 1995, require you to identify potential food hazards, decide which of these hazards need to be controlled to ensure food safety, and put into place effective control and monitoring procedures to prevent the hazards causing harm to consumers.
This guide will guide you through the main parts of HACCP with examples and downloadable documents you will need to build your own files. All for a low price of £5.99 and the document is available straight after cleared payment via Paypal - it could be with you with in minutes use the button below to obtain your copy right now for just £5.99
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