The benefits of implementing HACCP

It has a number of benefits to businesses that work within the food preparation and supply industry as it assists them to identify and manage key controls over processes and thereby ensure safe food. Key advantages are;

• Improved food hygiene and safety, which in turn can lead to a reduction is food poisoning cases, complaints and any subsequent negative publicity. 
• Controls major food risks.
• Employees become more aware of food hygiene issues and of their role in protecting consumers.
• Implementation ensures compliance with food safety laws and regulations.
• What hazards does HACCP address
• Microbiological
• These include food poisoning bacteria such as Bacillus cereus, Salmonella and E. Coli. These three are particularly dangerous because they can survive improper cooking, multiply very quickly in the right conditions and also spread from raw foods to cooked foods.
• Chemical
• These hazards can present themselves in the form of pesticides or cleaning residues.

Physical
Can include contamination from foreign bodies like glass, wood, metal and hair.