HACCP SUPPORT - With Rachel Goff

HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety; considering and risk assessing biological, chemical and physical allergen hazards in your production processes and Food Safety Management System. 

It is a legal requirement for food and drink manufacturers in the UK to have a HACCP system in place. The Technical Team can help you to identify the hazards within your production process, set critical limits and will assist with the development of your HACCP manual and systems, and can ensure the formats that customers and enforcements offices would expect to see.

You will need this before your first Environmental Health Officer visit.