HACCP A Step by Step Approach

HACCP is a legal requirement and standard of any establishment. All food businesses producing food, whether for profit or not, are legally obliged to have a HACCP system in place. Mary Daly from Hospitality Solutions Consulting Ltd provides a step by step approach to looking at HACCP and what you need in order to implement these procedures.

The main Food Safety Hazards can be grouped under 4 headings as follows-

• Incorrect temperature Control
• Poor Personal hygiene
• Poor Cleaning/Dirty work environment
• Pest Control

These main hazards have to be controlled on a daily basis.

How is this done?

1. All catering staff, including serving staff, have to be trained in Food Safety. There are 20 basic skills that every food worker must know, as laid down by the FSAI. Therefore hygiene training is the foundation stone of any HACCP plan.

2. Every premises should have at least 2 thermometers and anti bacterial wipes to clean the probe thermometer. Knowing the temp of food in storage, after cooking and during service is a vital part of any HACCP system.

3. Effective cleaning should be recorded. Food safe chemicals should be used. Management must check that cleaning has been done and sign off cleaning records.

4. All food establishments must have a pest control plan in place, to include a bait map, numbered bait points and recorded visits from a professional pest control firm.

The Downfalls!

Poor level of awareness due to lack of training, high staff turn over and the percentage of non English speaking persons involved in the hospitality industry.

The Checklists!

4 main records should be maintained as minimum requirement.

1. Delivery Checklist of incoming goods.

2. Storage temp records of all chill/frozen units.

3. Cooking records of meat products.

4. Cleaning records .A checklist of all items that have to be cleaned daily/weekly.

The Law!

Food workers may not be aware that Food Safety is an individual and collective responsibility and comes under criminal law. The minimum fine is 1,500 euro per offence. Those that break the law are “named & shamed” (published on the FSAI website and in the newspaper.)

People have been jailed for a breach of food hygiene legislation. It is not just a management responsibility - all workers have a role to play in HACCP.

HACCP, Step by Step!

• Employ only a qualified trainer to train your staff and assist in HACCP implementation.
• Purchase a Thermometer and anti bacterial wipes.
• Ask your trainer to design suitable records for your business. Complete these daily and file.
• With time and further training develop a flow diagram of your operation and conduct a hazard analysis.
• Keep all documents/records on file for inspection by Environmental Health Officer.

Who should comply?

All food businesses producing food whether for profit or not are legally obliged to have a HACCP system in place.

The consequences of non compliance-

• Frequent visits from EHO leading to either an improvement order or closure order.
• Court appearance and fines.
• Negative media coverage. “Named and shamed”
• Food poisoning outbreaks and litigation.

Usual reasons for non-compliance.

1. Lack of awareness and training
2. Reluctance to invest resources in food safety.
3. Non-willingness to comply unless EHO is on the case.