HACCP and GMB – FYI

HACCP and GMB – FYI

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Firstly, let’s show these names in their full form.

  • HACCP: Hazard Analysis Critical Control Points
  • GMP: Good Manufacturing Process

Both are concerned with maintaining food hygiene levels throughout food production processes and they are primarily used in the UK and the EU but other countries like Canada have opted in to these management structures.

GMP is an internationally recognised method and when a food processing business utilises GMP’s points this assures the minimum standard for an enterprise to be within the food safety management and quality legislation.

The HACCP preventative food safety management system is essentially the method by which GMP is achieved.

Ignoring the importance of HACCP compromises your Good Manufacturing Process ability.

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As its name suggests hazards are recognised, analysed and critical control points managed so that from the start of the manufacturing process to the end user who consumes the food there is no/minimal risk to health of anyone who comes in to contact with the item.

For example – Critical control points:

  • Fish caught in a boat.
  • Fish placed in containers and brought on land.
  • Fish transported to the production area.
  • Fish prepared for cooking.
  • Fish cooked.
  • Fish placed in small containers for purchase.
  • Fish transported for sale.
  • Unused fish should be disposed of.

The HACCP food safety management system is designed to look at every stage of the food processing scenario within a business and to check that the best food hygiene levels and practices are in place.

Corrective action should be established when a risk is identified to reduce or eliminate the issue.

If no particular care or attention is paid to food hygiene during the process there could be a serious risk of a food hygiene issue. Every person within the process is accountable.

Some critical control points for maximum food hygiene levels:

  • Is the boat hygienic?
  • Are the containers clean?
  • Is there a risk of cross contamination?
  • Are utensils used with cooked and uncooked fish?
  • Is the fish cooked at a sufficient temperature?
  • Is the fish being used at its freshest or are yesterday and today’s catch mixed together?
  • Where is the fish that’s not used by the processor disposed of?
  • When someone changes processes do they wash hands thoroughly?

By using HACCP a firm can create an HACCP plan for all areas of production with food stock. In the EU it is imperative that HACCP is employed in an environment.

If a European client can’t have an assurance that the supplier is HACCP compliant they are prone to source products elsewhere.

No business can afford to be passed over because of something integral to the industry and economically viable to initiate.

HACCP training courses through companies like Food Alert in London provide the vital tools to make your business critical control point aware and GMP and HACCP compliant.

Non adherence can cost considerably more than investing in food safety management training.

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