'H' Is For HACCP and GHP, And Their Application In The Food & Drink Industry

Food safety is of primary concern to the food industry and the appropriate organisation and documentation of this is key to regulatory and enforcement, due diligence and insurance requirements.

Each food business operator is responsible for food safety of every food imported, produced, processed or placed on the market at his level. The acronym HACCP (Hazard Analysis and Critical Control Point) denotes an internationally recognised method of managing food safety and protecting consumers. It is a requirement of EU food hygiene legislation that applies to all food business operators except farmers and growers.

All food businesses should regularly review their checks and measures to ensure compliance with this and other regulatory requirements, such as traceability, as part of their due diligence and crisis management processes.

A brief overview of the requirements of HACCP and Good Hygiene Practices (GHP) is set out below:

Hygiene and HACCP

The main legal act relevant to food...