Starting a Food Business FAQs
What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system for reducing the risk of safety hazards in food.
A HACCP System requires that potential hazards are identified and controlled at all points in your process. This includes examining biological, chemical, allergen and/or physical hazards in your business. Although it might sound complicated, the principles are quite simple. The important point is the food safety management procedures in place are appropriate for your business and generic.
HACCP Food Safety Management involves looking closely at what your business process is and what could go wrong during the working day. You identify the ‘critical control points’ – and these are the places in the business where targeted measurable controls are required to prevent hazards or reduce them to an acceptable level to ensure your food is always safe. These controls are combined with good hygiene procedures throughout the business and includes controls needed for staff to following such as personal hygiene, cleaning, pest & waste management.
Do I need to implement HACCP?
These procedures may not be necessary in some businesses with very simple processes. In this case, businesses can comply with the legal requirement by following good hygiene practice. They would still need to comply with the other requirements and the correct training can help you identify what you need to do. There is a very easy to follow pack produced by the Food Safety Authority of Ireland (FSAI) that can help you further and you can also contact your Local Environmental Office for advice.
You should must register your business premises with your local authority. If you are going to open new business premises, you should register them at least 28 days before opening. Make sure your Local Environmental Office always has up-to-date information about your premises and tell then if what you do in your business changes significantly.
Do I need to train my staff?
Food businesses must make sure that any staff who handle food are supervised and instructed and/or trained in food hygiene in a way that is appropriate for the work they do. The person or people responsible for developing and maintaining the business’s food safety management procedures, based on the principles of HACCP must have received adequate training to enable them to do this.