Ph: (01) 627
5003
Principal
Consultant:
Maria Dillon BSc
(Environmental
Health)
Block C, Unit 1
M4 Business
Park
Celbridge
Co. Kildare
Food Safety Management Systems (based on the principles of
HACCP) are ultimately designed to prevent food poisoning, and
are also now a legal requirement for all food businesses.
We will firstly visit and survey your premises.
We will then design, develop & implement your complete (HACCP)
F.S.M. system, specific to your needs. Your Food Safety Manual will
include all relevant policies, procedures, records and signage.
We ensure your complete satisfaction & legal obligations have been
achieved.
We provide a high quality after care service to all of our clients. You
can contact us if you need any changes to your manual, or if additional
professional support/advice is required.
The term HACCP stands for Hazard Analysis and Critical Control
Points. Legally required by law (Regulation EC No.178/2002), a good
Food Safety Management System (incorporating the principles of
HACCP) protects food safety, ensures staff diligence and inspires
customer confidence.
What is HACCP?
What is a Critical Control Point (CCP)?
A step in which control must be applied to prevent a food safety
hazard or reduce it to an acceptable level, e.g. thorough cooking of a
raw chicken product such that the core temperature reaches 75°C or
equivalent, e.g. 70°C for two minutes.
