Guidance on HACCP implementation
Thursday 15 May 2003
A booklet issued in May 2002 explains, in brief, what the seven HACCP principles are, and how the legal requirements can be complied with in general terms. The Royal Institute of Public Health has certificated the guidelines.
Meat Plant HACCP Manual
An FSA produced Manual has been sent to all operators and their Official Veterinary Surgeons (OVSs) - the Meat Hygiene Service's enforcement officers). It was produced with the benefit of feedback from the pilot plants.
CD-Rom
A cd-rom version of the Manual has also been distributed. It contains extra material, including ‘video clips’, sample documentation and some model HACCP plans.
Copies of the CD-Rom are available on request from Freddie Lachhman on 020 7276 8384 or via email freddie.lachhman@foodstandards.gsi.gov.uk.
Newsletters
A series of newsletters has been issued, providing advice and information in the run up to the 7 June 2003 deadline, including a suggested timeline: These are available at the links below.
HACCP Advice from OVSs
The pilot study highlighted the role of the OVS in advising on HACCP implementation. The Agency have asked, as part of their enforcement role, for OVSs to be 'actively working with businesses ' to advise on and assist with compliance’ as set out in the Enforcement Concordat.
The Agency has provided funding for OVSs to give advice on HACCP implementation in the smallest plants where they may not be present very often or for very long. The funds provide for an additional hour a month from January to May 2003 in low throughput slaughterhouses and cutting plants, and an extra half hour in a month small cold stores where HACCP plans are very simple.
Related links
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