These terms are often used interchangeably, causing some confusion. In this post and the accompanying video, we’ll dive into what they are and how they may differ, if at all.
Who’s this content for? Well, it’s valuable for everyone, but it’s primarily aimed at small food businesses that might be just starting to encounter these terms and are unsure of their meanings. If you’re a large food company, you likely already have a handle on this, but you might still pick up a thing or two.
Understanding HACCP: The Basics
Let’s start with HACCP. You’ve probably stumbled upon its official definition, “Hazard Analysis Critical Control Point,” and heard about its origins in ensuring food safety during NASA space missions. But all that backstory might feel like fluff, right?
At its core, HACCP is a documented system that demonstrates what you’ve done and are doing to ensure food safety in your business. Being documented means you need to put in writing what hazards could be present in your food operations and how you’re mitigating those risks.
For instance, if you store certain foods in the fridge to keep them safe to eat, write it down. Let’s say you’re in the burger business, and you refrigerate the meat to prevent it from becoming unsafe. Well, document that too. It’s a policy you have.
To ensure the correct temperature, you’ll need to monitor it, maybe once a day, and record it in writing, typically in a table known as a monitoring form. The same applies to your cleaning procedures, cooking methods, and more.
HACCP as a Food Safety Management System
Now, is HACCP also a Food Safety Management System? Well, yes and no – it depends on how you interpret it. In a strict sense, HACCP is an analysis of hazards and risks associated with a specific product, like a cheeseburger, without considering other aspects of the business. In this case, the HACCP plan isn’t a full Food Safety Management System, but it’s a part of it.
However, for small food businesses like restaurants and cafes, the HACCP plan often becomes synonymous with the entire Food Safety Management System. This is because the HACCP plan typically extends beyond hazard analysis to cover all aspects of food safety within the business, from suppliers to serving that hamburger. In these cases, the HACCP plan effectively is the FSMS, encompassing all necessary documentation, including food safety policies, cleaning procedures, allergen management practices, and monitoring practices. In the UK and the EU, the law requires all Food Safety Management Systems to be based on HACCP principles.
The Role of Safer Food Better Business
In the UK, small and medium food businesses have a fantastic tool at their disposal: Safer Food Better Business, created and released by the Food Standards Authority.
What is it? It’s a pre-made Food Safety Management System based on HACCP principles, adaptable to most food businesses. What does that mean? If you download this PDF tool and work on it for a few hours, say 3 to 5, you’ll have a Food Safety Management System approved by the authorities, helping you comply with food safety regulations.
Where can you find it? Go to the FSA website, search for Safer Food Better Business, and you’ll find the document.
Need Help? Contact Scientialex
Now, you might have already explored it and tried to personalize it for your business, but you’re unsure if it’s done correctly. If that’s the case, we at Scientialex would be delighted to take a look and provide feedback for free.
Or perhaps you’ve completed most of it, but certain parts are proving challenging. In that case, please don’t hesitate to contact us. If you’re in the west London area, we can even visit your business for a free consultation and offer some advice.
How can you reach us? Send an email to info@scientialex-foodsafety.co.uk or info@ruano.co.uk. You can also call us at +44 77 8867 4473