What is HACCP?

HACCP (hazard analysis and critical control points; APPCC in Spanish) is a preventive food safety system. It identifies the stages of preparation where a hazard (biological, chemical or physical) may arise, sets out how to control it and keeps a record showing that it is under control. Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires food business operators to put in place procedures based on its principles.

How it works

Article 5 of Regulation (EC) No 852/2004 lists seven principles, which apply in any kitchen:

1. Identify the hazards that must be prevented, eliminated or reduced.
2. Identify the critical control points, where control is essential.
3. Set critical limits at those points (for example, for temperature).
4. Monitor those points with effective procedures.
5. Establish corrective actions for when something goes outside the limit.
6. Verify regularly that the system is working.
7. Keep documents and records in proportion to the size of the business.

It rests on prerequisites such as cleaning, pest control, staff training, the cold chain and food traceability.

Why it matters when you hire a caterer

At a company event, a whole group eats at the same time, often away from the kitchen where the food was made, so transport and storage conditions matter. Some companies ask their caterer for documentation on its food safety system. It is reasonable to ask for it, and to ask which records are kept, along with the allergen information.

What to ask your caterer

• Whether they have a documented, up-to-date HACCP plan.
• How temperatures and transport are controlled.
• What records they keep and whether they can share them.

If you need catering for your company, tell us what you need and have a look at our corporate catering in Madrid.

Related service: Corporate catering

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