The requirement to establish a food safety management system based on HACCP principles does not necessarily mean that all food businesses, particularly small businesses, must implement complex and expensive Codex HACCP systems. The new legislation offers considerable flexibility. Food businesses can choose which approach they adopt, as long as it complies with the regulation.

For example, systems are available specifically designed for catering businesses in each of the countries of the UK: "CookSafe"(Scotland), "Safe Catering" (Northern Ireland), and a system specifically designed for small catering businesses, "Safer Food Better Business" (England).

Safer Food Better Business is based on safe methods of producing food using the four C's: cooking, chilling, cleaning and avoiding cross-contamination. It should be stressed that "Safer Food Better Business "is only one way of compliance.

Full HACCP remains the preferred option for food manufacturers. Large and medium sized catering and retailing businesses would be well advised not to downgrade their systems along the lines of "Safer Food Better Business" .To do so might reduce the business's ability to mount a due diligence defence in the event of a prosecution.

HACCP Principles

The following is an extract from the draft FSA consultation document on guidance for restaurants, caterers, and businesses selling food to the final consumer.

To demonstrate to the environmental health officer that your business has an effective food safety management system in place, the following elements need to be in place:
Identifying risks to food safety which might be present or occur in your business (What can go wrong, when and where?).

Controls have been put in place which will deal with these risks (What can I do about it?).

Controls are carried out. If something goes wrong everyone is clear about it and does it. (What is acceptable? How can I check? What can I do about it?).

The procedures are kept up to date and reviewed (How do I confirm this is still working?).

You keep the documents and records necessary to show the system is working (What documents and records do I need?).

HACCP Training

There is a requirement for HACCP training in the new regulation, but it will be flexible not prescriptive. An off the shelf 'one size fits all' training course might not be appropriate for different types of food businesses. HACCP training should be relevant to individual businesses needs.

Training will be necessary for those senior staff implementing and maintaining HACCP and HACCP-based food safety management systems. Without their commitment and understanding HACCP will fail.

Employees also require HACCP training because successful implementation of HACCP depends on the full co-operation and commitment of all food handling staff.

A training programme, by itself, will not be enough to ensure compliance with the Regulation. The food business operator must be able to demonstrate that the HACCP training is reflected in actual employee working practices.

For more information on the new HACCP Regulation go to the FSA website at:

www.food.gov.uk

ref: hchoice180405