HACCP is a Simply a Businesss Plan to Make Safe food.
Build IT, Use IT, Prove IT and Improve IT!!!!
Every food business should have its own game plan for making safe. The food business owner or person in charge has a legal responsibility to ensure that the business built, use prove and improve food safety risk management plans to the authorities , customers and stakeholders.
Besides employee health & safety food safety must be the second highest risk priority for any food business operator. HACCP is a business plan to manage this food safety, financial and brand integrity risks associated with accidental hazards and contamination. The most senior business manager responsible for the manufacturing site is accountable for implementing and working of the HACCP plan. They are expected to ensure that the business making food according plan, the plan is operationally owned and embedded in the business ways of working.
In simple words, the business must ....
Ensure senior leadership is involved and accountable for this very important business risk management plan.
Build a their site specific and documented plan using internatioanlly recognised rules also known as the Codex HACCP principles
Use this plan day in day out to make safe food and that the plan is operationally owned.
Prove to authorities, key customers, investors, the board and interested parties that their plan can work and prove that the plan is working everyday.
Continue to improve the operation of the plan
Our HACCP course series is designed to ensure learners aquire hands on practical skills for developing HACCP plans, management commitment skills, using and embedding HACCP into business processes and ways of working, review, verification and validation of plan. Learners will learn the foundations of HACCP and new tools that are now being used in food industry to compliment HACCP to make it work in modern food businesses