HACCP stands for Hazard Analysis and Critical Control Point. A food safety management system based on the principles of HACCP is a systematic approach to identifying and controlling hazards, whether microbiological, chemical or physical, that could pose a threat to the production of safe food – in simple terms, it involves identifying what could go wrong in a food system and planning how to prevent it.

Yes. Since 1998 it has been a legal requirement for all food businesses to have a food safety management system based on the principles of HACCP. Under current legislation, a “food business” is defined as “…any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs”.

It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business.

Staff responsible for the development and maintenance of the food business's HACCP based procedures must have received adequate training in the application of the HACCP principles.

The word HACCP (Hazard Analysis & Critical Control Point) refers to procedures you must put in place to ensure the food you produce is safe.

These procedures make up your food safety management system. Your food safety hazards management system allows you to identify and control any hazards that could pose a danger to the preparation of safe food. It helps you to: identify what can go wrong, plan to prevent it, and make sure you are doing it.

HACCP is a legal requirement and will benefit your business.

There are seven HACCP principles which must be considered when developing a food safety management system:

1. Identify what could go wrong (the hazards)

2. Identify the most important points where things can go wrong (the critical control points – CCPs)

3. Set critical limits at each CCP (e.g. cooking temperature/time)

4. Carry out checks at CCPs to prevent problems occurring (monitoring)

5. Decide what to do if something goes wrong (corrective action)

6. Prove that your HACCP Plan is working (verification) and

7. Keep records of all of the above (documentation

Level 1 provides information on basic food safety skills to be demonstrate within the first month of employment.

Level 2 provides information on the additional food safety skills that staff should be able to demonstrate within 3-12 months of commencing employment in your food business.

Level 3 food safety skills for management are the food safety skills to be demonstrated by managers and supervisors in all food operations.