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Hazard Analysis Critical Control Point (HACCP)

It is a legal requirement that all staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the food business operator.

• From 1st January 2006, staff responsible for the development and maintenance of the food business’s Hazard Analysis Critical Control Point (HACCP) system must have received adequate training in the application of the HACCP principles

What we offer!
For businesses in the development stages we are available to design HACCP systems specific to your activities. HACCP training is available for members of the HACCP team relating to their role in implementing the system. This will be a more advanced course aimed at management and will be a follow on to the primary course in food hygiene. It will provide additional information on the principles of HACCP and Food Legislation. This will be a one day course with a maximum of 10 participants.

Food Safety Auditing
We also offer an auditing service where we will independently assess the food safety management system in your business and make observations and recommendations to help keep your business compliant with Food law.
This will be achieved through:
• Assessing your HACCP plan and examination of documentary systems
• Observation of work practices
• Assessment of the hazard and risks posed by the business
• Physical examination of the premises, equipment, installations, machinery, etc.


You can contact our Heath and Safety Consultant Conor McHugh on 01-8354084, 086-8223016 or