the European Food Regulation EC Regulation 852/2004 will be the United Kingdom by the Food Hygiene (England) Regulations 2005 and similar legislation for the rest of the United Kingdom.
This U.S. based food hygiene rules are largely the same requirements as the old British rule. A significant deviation is that the 2005 Regulations require that all food businesses to place a written system of food safety management based on the principles of HACCP, with appropriate records. It is necessary for a written HACCP system, with notes brought to the forefront of the application of HACCP software. Before we examine the actual use of HACCP software, we need to define what HACCP. HACCP stands for "Hazard Analysis Critical Control Point". HACCP is an internationally recognized management system for food safety, identifying critical steps in food safety food business, and then controls established to ensure that each critical step completed safely. It is a system suited Around the HACCP application software
That is not to say that the HACCP software is essential for the implementation of a HACCP system. There are a number of paper-based HACCP system. Peaceful Safe Catering is a long established system that requires identification of critical steps in a catering company, and these are similar for most restaurateurs (for example, purchasing, storage, preparation, cooking, cooling, reheating and services). WasAfter identifying the critical steps for a single company and the critical threshold set as a minimum cooking temperature of 75 ° C, a written record of temperature is reached (and the tracking other critical limits) held. This system can be very effective, although the implementation must have a thorough understanding of the principles of HACCP should underlie them. However, it can not follow the instructions and information that can be combined with good HACCP software.
-Offers additional guidance and make less complete form as needed to calm Safe Catering system, to promote the development of the Food Standards Agency Safer Food Better Business (SFBB). It consists of a manual describing in words and pictures a series of catering (food and retail) system is widely used and recognized the critical points, critical limits, monitoring and control applicable in each case. Using a simple diary for accounting reduces the paperwork and time required for the system.
HACCP softwareis therefore necessary only way for each food business management system for food safety based on the principles of HACCP implementation can be achieved. However, depending on their structure, HACCP software can be easy to use, easy identification of critical control points, provide the necessary guidance to critical limits, monitoring and reducing the amount of paperwork.