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HACCP Projects The Concept One Team has extensive experience in Hazard Analysis and the creation of HACCP systems and has carried out projects for many clients including:
- Brian Smith Catering Services
- Gifferds ltd
- Korkers Sausages
- Alchemist Ltd
- Sale e Pepe Restaurants
- Consumer Supplies Trading Co Ltd
- Greyfriars Handmade Cakes
- Burton Grange Ltd
- Heritage Inns
- Organic India ltd
- Foodafayre (UK) ltd
We are also now registered with the CIEH to teach the HACCP Principles Course.
HACCP is a practical and cost effective technique to ensure product safety. Potential hazards associated with the food product (suitability for bacterial growth, preservatives used), the process (handling, heating, drying, cooling, freezing, fermentation, curing), personnel, equipment, environment (premises, atmosphere, water supply) and intended use of product (storage conditions, shelf life, packaging, customer group) are systematically analysed and points where they occur are identified. Those points, which are considered critical to product safety, are monitored and remedial action taken if they are outside predetermined safe limits.
The use of HACCP and the availability of records of monitoring will contribute significantly to a defence of due diligence.
Advantages of HACCP
- Remedial action can be taken during processing/production before serious problems occur.
- Control parameters are relatively easy to monitor, for example time, temperature, texture, and appearance.
- The operation is controlled on the premises.
- Potential hazards can be identified and removed.
- All staff can be involved in product safety.
- Reduced product loss
- Useful in demonstrating due diligence
- Focuses resources on the critical parts of the process.
Whether you are a Pub, Restaurant, Restaurant Group, Contract caterer, Industrial Caterer or Manufacturer we have the experience, so Let us assist you with your HACCP Project.
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