Bespoke H.A.C.C.P plans from the food safety specialists.

Clean Cuisine Consultants will develop bespoke H.A.C.C.P plans that suit the needs of YOUR kitchen. H.A.C.C.P. (Hazard Analysis Critical Control Point) is a legal obligation for all food businesses in Ireland. 

 

Principles of H.A.C.C.P  and H.A.C.C.P Plans

1. Identify the hazards
2. Determine the critical control points (CCPs)
3. Establish critical limits
4. Establish a system to monitor control of the CCP
5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
6. Establish procedures for verification to confirm the HACCP system is working effectively
7. Establish documentation concerning all procedures and records appropriate to these principles and their application

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Your food safety management system should allow you to identify and control any hazards that could pose a danger to the preparation of safe food. It involves identifying what can go wrong, planning to prevent it and making sure you are doing it. H.A.C.C.P is a legal requirement but will also benefit your business.

We work alongside our clients to develop and implement bespoke H.A.C.C.P. Plans along with all the documents and policies your business may require.

Our H.A.C.C.P. Manual can be used as a training tool to ensure your employees are trained to our highest standards or food handling and hygiene.

We also review and update any existing H.A.C.C.P. Plans or Food Safety Management Systems to ensure they are current and up to the latest regulations and legislation.

Want to know more about our HA.C.C.P plans and how we can get your kitchen and food preparation processes up to code? Interested in any of our other services? Why not drop us a line via the contact form or give us a buzz on  086 88 555 29. We look forward to hearing from you!

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