HACCP stand for Hazard Analysis and Critical Control Point. It is used to describe an internationally recognised means of managing food safety and protecting consumers. It is a requirement of EU food hygiene legislation that applies to all food business operators except farmers and growers.
EU Regulation 852/2004 (Article 5) requires food related businesses to implement and maintain hygiene procedures based on HACCP principles. This legislation replaced the Meat (HACCP) Regulations 2002.
HACCP The HACCP regulations are internationally accepted as the system of choice for food safety management. It is a preventative approach to food safety based on the following seven principles:
identify any hazards to be prevented eliminated or reduced
identify the critical control points (CCPs) at the steps at which control is essential
establish critical limits at CCPs
establish procedures to monitor the CCPs
establish corrective actions to be taken if a CCP is not under control
establish procedures to verify whether the above procedures are working effectively
establish documentary records to demonstrate the effective application of the above measures
The HACCP approach provides a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out.
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Saf-T-Log Thermometer for paperless temperature recordingmeets the European Standard EN 13485 displays date, time & user name with each reading automatically archives data & creates reports PASS/FAIL & corrective actions displayed holds up to 7 checklists the Saf-T-Log is priced excluding probe the Saf-T-Log & Probe kit includes probe and boot
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