How does HACCP help?
HACCP is a method which food businesses use to ensure that their products do not put consumers at risk. The details of a HACCP system will vary, as no two business are exactly alike, but the principles are the same. HACCP is: • systematic: all the potential hazards are identified before there is a problem • efficient: it concentrates the control effort at the stages where the risk is potentially greatest on the spot: • the process can be controlled immediately by the food business Here is how HACCP has been applied to making Beef Cannelloni Ragu Raw meat can be hazardous so as part of the HACCP plan the factory will only buy meat from a supplier who has been approved by their technical team and Sainsbury’s. The meat will be regularly tested for levels of unwanted bacteria normally associated with meat such as E.Coli and Clostridium perfringens. Records will be kept and any meat that does not meet the standard required will be rejected. Another critical control point that can be easily
