HACCP stands for Hazard Analysis Critical Control Point. It is an internationally recognised food safety management system used to identify, evaluate and control food hazards.
HACCP was originally developed as a food safety management system to be utilised by NASA in manned space exploration to avoid food-borne infection during moon missions - a scary prospect indeed!
The utilisation of HACCP quickly spread from space exploration to earth bound food industry, particularly in the USA. As far as HACCP UK is concerned, the system was originally used by larger food manufacturing companies who saw that if the system was properly implemented it would guarantee the production of safe food at all times.
The earliest HACCP UK requirements applied to food manufacturers and slaughterhouses but as confidence grew in HACCP attempts were made to introduce its benefits to smaller food businesses.
The 1995 UK Food Hygiene Regulations applied partial HACCP UK requirements to smaller food businesses but did not apply the seventh HACCP Principle: to establish documentation for all procedures and appropriate records. This posed some difficulties for those charged with the enforcement of the HACCP UK requirements, as they had to ensure a HACCP system was in place, although they could not insist that it was documented or that any records of monitoring were kept.
This situation was changed in January 2006 when, as part of the harmonisation of food law across Europe, HACCP UK regulations were introduced requiring most food businesses to put in place a food safety management system incorporating ALL seven HACCP principles including documentation and record keeping.
These new HACCP UK regulations posed particular challenges to smaller food businesses many of whom felt unable to cope with the full rigours of a full HACCP system. To aid compliance with HACCP UK requirements the Government through the Food Standards Agency established a simplified version of HACCP called Safer Food Better Business (SFBB). For many catering and retail food businesses SFBB is the way they now comply with HACCP UK regulations.
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