HACCP: limiting risk in Ireland
highlighting the value of HACCP absorption, announced the Food
Safety Authority of Ireland (FSAI) on Monday.
A national campaign in Ireland will tackle food safety standards by highlighting the value of HACCP absorption, announced the Food Safety Authority of Ireland (FSAI) on Monday.
The drive aims to increase the adoption of food safety management systems based on the principles of HACCP (Hazard Analysis and Critical Control Point) within the Irish food industry and to focus on temperature control as one of the key control measures to ensure the production of safe food.
The move follows a survey - Initial Assessment of HACCP Compliance - undertaken by environmental health officers in the health boards of 1,000 food businesses. The initiative revealed that of three food business types examined for HACCP compliance, the majority of premises had either started compliance or were found to be fully compliant.
According to Dr Wayne Anderson, chief specialist, food science at the FSAI, temperature control is a crucial critical control point and one that needs to be highlighted.
"Food businesses not only place the health of their customers at risk, but also the viability of their business by not complying with the principles of HACCP," said Dr.Anderson.
The principles of HACCP incorporate identifying hazards, determining the critical control points (CCPs), establishing critical limits, and the corrective action.
Since 1998 all Irish food businesses are required by law to have a food safety management system based on the principles of HACCP.
"Implementing a food safety management system is crucial in today's environment of increasing customer demands. Besides obvious food safety benefits, it offers other advantages to the everyday operation of a business.
It offers a good defence in the event of legal action, reduces product losses and helps keep staff aware of food safety issues," concluded Dr Anderson.
