| Since a change of food hygiene legislation on 1st | | | | able to deliver a food safety management |
| January 2006 the need for HACCP Business | | | | system based on the seven HACCP Principles. |
| Solutions has become very important for food | | | | These principles, are set down by the Codex |
| businesses in the United Kingdom | | | | Alimentarius Commission and are: |
| HACCP is an internationally recognized food safety | | | | 1 Identify any food hazards in the food business. |
| management system that has been used by food | | | | 2 Determine the critical control points |
| producers for a number of years to identify, | | | | 3 Establish critical limits |
| evaluate and control food hazards. It is a way of | | | | 4 Establish a monitoring system at the critical |
| identifying and controlling the parts of the food | | | | control points |
| handling process that are most important in | | | | 5 Establish corrective action to be taken when |
| preventing contamination and food poisoning. The | | | | monitoring identifies a system failure. |
| introduction of new European Food Safety laws in | | | | 6 Establish procedures for verification to confirm |
| the UK in 2006, extending the requirement for | | | | the HACCP system is working effectively |
| HACCP systems, meant that the need for | | | | 7 Establish documentation for all procedures and |
| HACCP Business Solutions became important for | | | | appropriate records. |
| small as well as large food businesses. | | | | For a HACCP Business Solution to be of real value |
| To meet the international standards laid down for | | | | to a food business it must be easy-to-use as well |
| HACCP Business Solutions any system must be | | | | as comprehensive. |