Benefits of HACCP | Food Safety Authority of Ireland (2024)

FAQs

Benefits of HACCP | Food Safety Authority of Ireland? ›

The FSAI is responsible for: Co-ordinating the enforcement of food safety legislation in Ireland. Supporting Ireland's food safety regulators (such as Environmental Health Officers) to implement a fair, consistent and effective system of enforcement.

The FSAI is responsible for: Co-ordinating the enforcement of food safety legislation in Ireland. Supporting Ireland's food safety regulators (such as Environmental Health Officers) to implement a fair, consistent and effective system of enforcement.

A HACCP-compliant food business is able to assure its customers that its products are free from biological, chemical, and physical contaminants. It looks to stamp out cross-contamination and is also wary of allergens.

Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food.

Ireland's biggest strengths

Nutritional standards. Presence of food safety net programmes. Access to financing for farmers. Urban absorption capacity.

The agri-food sector is one of Ireland's most important indigenous manufacturing sectors, accounting for employment of around 167,500 people. It includes almost 700 food and drinks firms throughout the country that export food and seafood to more than 160 countries worldwide.

HACCP-based procedures provide businesses with a cost-effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer.

Helps to identify and control food safety hazards.. Helps to generate food safety culture. Reduces risk of food safety incidents. Compatible with QMS and HACCP.

Hazard analysis is the most important principle used in the HACCP plan. This critical practice identifies the biological, chemical, or physical hazards that could occur at each step in your manufacturing process.

What is the overall purpose of HACCP? ›

The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.

Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur.

We ensure food complies with all legal requirements

Our principal function is to protect consumers and raise compliance through partnership, science and food law enforcement. We are a statutory, independent and science-based body, dedicated to protecting public health and consumers.

While HACCP (Hazard Analysis and Critical Control Points) is a crucial component of food safety management, it is not always sufficient by itself to ensure complete food safety. HACCP focuses primarily on identifying and controlling specific hazards at critical points in the food production process.

Level 2 provides information on the additional food safety skills that staff should be able to demonstrate within 3-12 months of commencing employment in your food business.

Bord Bia's role is to market and promote Irish food, drink and horticulture to customers worldwide on the basis of sustainability, traceability and quality. Bord Bia developed the Quality Assurance programme to provide proof to customers of these high standards.

Introducing the Health Products Regulatory Authority (HPRA)

Formerly known as the Irish Medicines Board (IMB), we became the HPRA in July 2014. Our new name better reflects our broad remit and regulatory functions. You may wish to update your internet browser favourites / bookmarks to include www.hpra.ie.

They provide assurance along the food chain from farm to fork. Local authorities are responsible for enforcing food law and their officers can inspect businesses at any point in the food production and distribution process.