Food Safety Plans and HACCPFood safety is a critical aspect of public health. In British Columbia, the Food Premises Regulation requires food service establishments to have a food safety plan in place. This article will guide you through the process of creating a food safety plan based on the Hazard Analysis Critical Control Point (HACCP) system, as per the BC Foodsafe guidelines.
The Hazard Analysis Critical Control Point (HACCP) system is a preventive approach to food safety. It identifies physical, chemical, and biological hazards in food production processes that can cause the finished product to be unsafe. Measures are put in place to reduce these risks to a safe level.
Implementing HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical, and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.
In British Columbia, food service establishments are required to develop, maintain, and follow a Food Safety Plan that is based on the principles of HACCP. Here are the steps to create a Food Safety Plan:
Food safety is everyone’s responsibility. By understanding and implementing a food safety plans and HACCP, food service establishments in British Columbia can ensure they are doing their part to protect public health
+1(604)825-8882
8232 120 Street, Unit 112, Surrey,BC , V3W 3N4
