HACCP (Hazard Analysis and Critical Control Point) is a level 1&2 food hygiene course that provides candidates with the essential knowledge required to engage in food preparation and sale. A level of basic food hygiene is required when serving or selling food to the public clientele.
Why is this course of importance?
It has been a legal requirement since 1998 for all food businesses to have a food safety management system in place based on the principles of HACCP. This is a systematic approach to identifying and controlling hazards which could pose a possible threat to the production and disposal of food products. All food businesses have to comply with the prerequisite hygiene requirements which are set out in the food hygiene legislation, under Article 4 and in Annex II. In some cases complying with these prerequisites may be all that is required for a food business to meet their HACCP requirement.
If a premises persists, it will or is likely to pose a risk to public health, an Improvement Notice is issued. Closure Orders can be followed if it is of the opinion of an authorised officer that a food outlet is of grave danger to both staff members and members of the public. March of this year experienced six Closure Orders and one Prohibition Order for breaches of food safety legislation. Food premises who fell victims to these orders were Lebanese Tapas, 21-22 Blackrock Market, Blackrock, Co. Dublin, China Tower, Main Street, Ballybofey, Donegal and Rathconrath, Westmeath who encountered closures served under the FSAI Act, 1998.
Don’t let your business suffer the consequences of the health and safety standards. Olive Safety are here to help you combat such scenarios and also offer online training for those who occupy a hectic schedule.