What is HACCP – every Chef in Ireland needs to know!
To put it simply, HACCP is a set of 7 principles that must be followed to make the food you produce safe. HACCP stands for Hazard Analysis and Critical Control Points. It is an internationally recognized method of identifying and managing food safety related risk.
All chefs working in Ireland must be familiar with HACCP . Chefs in senior positions may be in charge of implementing the HACCP food management system in their kitchen.
What are the HACCP Principles?
The HACCP principles are used to identify and control hazards before they threaten the safety of food and your customers.
- Identify the Hazards
- Determine the critical control points (CCPs)
- Establish critical limit(s)
- Establish a system to monitor control of the CCP
- Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
- Establish procedures for verification to confirm the HACCP system is working effectively
- Establish documentation concerning all procedures and records appropriate to these principles and their application
You can find a more detailed description on the Food Safety Authority of Ireland website.
What is the equivalent to HACCP in Spain or Europe?
Chefs trained in Spain will recognise these principles as ‘Análisis de Peligros y Puntos Críticos de Control (APPCC)’. HACCP or APPC is a legal requirement for kitchens so chefs in Ireland will need to understand the food safety system.
I’m a Chef, where can I find out more about HACCP in Ireland?
You can find out more information about HACCP and how to manage the HACCP for your business from the Food Safety Authority of Ireland. If you want to learn more or need quick training and certification in HACCP there are many courses available.
If you have any more questions contact us at Sagesa Hospitality and we will get you the information you need!
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