Level 2 Food Safety in Catering Introduction to Food Safety | Page 9

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Hazard Analysis Critical Control Points (HACCP)
“A formal system that helps food businesses to protect food safety” It is a legal requirement for food companies to analyse food safety hazards involved in their type of work place. (See COP for specific area) Documented management system based on HACCP Documentation would be in line with the type and size of the business, for example: A hospital kitchen would have a more comprehensive system than a local cafe’