How to prevent and manage food risks and incidents
Put measures in place to prevent food and feed incidents, and minimise food safety risks.
Businesses must ensure safe food practices concerning their
- products
- premises
- working conditions
This is the best way to prevent cases of food crime and minimise food and feed incidents.
Responsibility of food and feed businesses
Food and feed business operators in Northern Ireland must comply with the relevant hygiene regulations. They must put in place a food hygiene system based on the Hazard Analysis and Critical Control Points (HACCP) principles.
HACCP advises you to:
- conduct a hazard analysis
- identify critical control points
- establish critical control points monitoring requirements
- establish critical limits
- establish corrective actions
- establish record keeping systems
- establish procedures for ensuring the HACCP system is working as intended
With these procedures in place, you can set up critical control points, or key actions that can be taken to prevent further hazards.
If a food or feed safety incident occurs
Where you have experienced a food or feed safety incident, you should conduct a exercise to understand how and why it happened. It will help you identify actions to prevent future incidents.
You can use the results of the RCA to review how you manage food safety and hygiene in a your food business. this includes traceability, withdrawal and recall of unsafe food.
To help businesses understand RCA, the Food Standards Agency (FSA) has developed a .