HACCP, or Hazard Analysis Critical Control Points, a process control system used by N1 Restaurant Suppliers, identifies potential food safety hazards during food production and implements the necessary changes to ensure that the hazards do not occur. It forms the cornerstone of the N1 Hygiene Code of Conduct, and by strictly monitoring and controlling every step of food production, N1 is able to assure safe and high-quality end-products.

Previously we looked at the evolution of HACCP, we will now closely examine the principles and how they are applied to ensure food safety.

Principle 1: Conduct a Hazard Analysis
N1 do a careful analysis of each step in the food production process and identify what can potentially go wrong – this analysis covers any biological, chemical or physical property that may lead to food being unsafe for human consumption.

Principle 2: Identify Critical Control Points
N1 determine the critical control points (CCPs) in the food manufacturing process – these are any points, steps or procedures at which a control can be applied to ensure that a food safety hazard can be prevented, eliminated or acceptably reduced.

Principle 3: Establish Critical Limits
N1 set limits to determine when a CCP is out of control – this is the minimum or maximum value linked to a biological, chemical or physical hazard that must be controlled to eliminate a food hazard.

Principle 4: Establish a System to Monitor Control of the CCP
N1 devise a system that monitors and records what is happening at each CCP and critical limit – monitoring is typically simple, clear and easy to use to ensure its compliance throughout the entire process.

Principle 5: Establish Corrective Actions
N1 determine corrective actions to be taken should monitoring indicate that a particular CCP or critical limit is not under control.

Principle 6: Establish Verification Procedures to Ensure the HACCP System is Effective
N1 review and audit the HACCP system regularly to ensure optimal efficacy and that it’s working as intended.

Principle 7: Establish Documentation of All Aspects of Principles and Application
N1 maintain comprehensive documentation, including the hazard analysis, a written HACCP plan and records of the monitoring of CCPs, critical limits and verification activities; and how any deviations were dealt with.

In ‘N1 Restaurant Suppliers Best Practices Part 3 – HACCP Certification’*, we will look at how this all-important system is certified, and how N1 have chosen DEKRA, one of the global leaders in certification, to ensure Best Practices from beginning to end.