HACCP Catering

Sunday, 28 November 2010

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

Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling

hazards (i.e. microbiological, chemical or physical) that could pose a threat to the preparation of safe food. HACCP involves:

• idenifying what can go wrong
• planning to prevent it 
•  making sure you are doing it.

In simple terms, it involves controlling ingredients and supplies coming into a catering business and what is done with them thereafter.