Hazard Analysis for Butchers

The Importance of Hazard Analysis for Retail Butchers

All food businesses must develop documented food safety management procedures based on HACCP.  This is particularly important in premises that have higher risks such as butchers handling raw and cooked food. Butchers’ shops will require more in-depth record keeping than lower risk food businesses.  It means that butchers must identify where risks to food safety could occur and how they will control those risks. By conducting a hazard analysis, the critical control points are identified then procedures based on the HACCP food safety management system are put in place to implement and maintain a food safety plan.  When carrying out the hazard analysis assessment, the business owner must ensure that it will work in practice and that every step can be continually implemented. Keeping HACCP records up to date may help you establish a defence of due diligence should you … Read more