Haccp Catering

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An Introduction to HazardAnalysis and CriticalControl Point (HACCP)for Food CateringBusinesses

A Food Safety ManagementSystem

1.Introduction

Hazard Analysis and Critical Control Point(HACCP) is a systematic approach toidentifying and controlling hazards(i.e. microbiological, chemical or physical)that could pose a threat to the preparationof safe food. HACCP involves:

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identifying what can go wrong

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planning to prevent it

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making sure you are doing it.In simple terms, it involves controllingingredients and supplies coming into acatering business and what is done withthem thereafter.

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2. Scope

Businesses that are considered to be within the scope of thisdocument will collectively be referred to as catering businessesand include such premises as hotels, restaurants, public houses,take-aways, sandwich bars, delicatessens, coffee shops, streetvendors, mobile shops, vending machines, outside cateringcompanies, hospitals and other institution catering operations.

3. Purpose

This document is not a HACCP system. It is a guide for cateringbusinesses to assist in the development and implementation oftheir own HACCP only after appropriate prerequisites are in place(see Section 5). The nature and the complexity of each individualHACCP will, in practice, depend on the nature andcomplexity of the specific catering business.Users of this document should also consult theNational Standards Authority of Ireland (NSAI)standard I.S. 343:2000, which outlines a foodsafety management system based on theprinciples of HACCP.

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