Key definitions

• Food hygiene - Conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
• Hazard Analysis and Critical Control Points (HACCP) - A systematic preventive approach to food safety that identifies, evaluates, and controls significant hazards for food safety.
• Primary production - The production, rearing, or growing of primary products, including harvesting, milking, and farmed animal production before slaughter.

Recommended best practices for implementation

Understanding HACCP principles

Implementing HACCP is central to compliance with Regulation (EC) No 852/2004. The seven principles of HACCP are:

• Conduct a hazard analysis - Identify potential hazards that could affect food safety. 
• Determine Critical Control Points (CCPs) - Points where hazards can be prevented, eliminated, or reduced to acceptable levels.
• Establish critical limits - The maximum or minimum values to which biological, chemical, or physical parameters must be controlled at a CCP.
• Establish monitoring procedures - Ensure each CCP stays within its critical limits.
• Establish corrective actions - Actions to be taken when monitoring indicates a deviation from an established critical limit.
• Establish verification procedures - To confirm that the HACCP system is working effectively. 
• Establish record-keeping and documentation procedures - Keeping detailed records of all procedures and monitoring.

Training and awareness

Effective training is crucial for the successful implementation of food hygiene practices. Ensure all staff are adequately trained in:

• Food hygiene and safety principles.
• Proper handling, storage, and preparation of foodstuffs.
• The importance of personal hygiene.

Regular audits and inspections

Conduct regular internal audits and inspections to:

• Ensure compliance with food hygiene standards.
• Identify areas for improvement.
• Maintain up-to-date records of hygiene practices.

Cleanliness and maintenance

Maintain high standards of cleanliness and maintenance by:

• Regularly clean and sanitise food contact surfaces and equipment.
• Ensuring pest control measures are in place.
• Keeping maintenance logs for equipment and facilities.

Effective traceability systems

Implement traceability systems to:

• Track the movement of food products through all production, processing, and distribution stages.
• Quickly identify and address potential sources of contamination.

Recommendations

• Utilise technology - Implement compliance management software like ComplyPlus™ to streamline the monitoring and documentation of hygiene practices.
• Continuous improvement - Regularly review and update hygiene practices to align with the latest regulations and industry standards.
• Engage experts - Seek advice from food safety consultants and experts to enhance your food hygiene management systems.

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