FSAI Guidance Note 11
FSAI guidance on assessing compliance with HACCP requirements in food businesses.
This guidance helps explain how HACCP compliance may be assessed. For a food business, the important point is not just having a HACCP document, but being able to show that controls are suitable, records are kept, and corrective actions are followed when something goes wrong.
Frequently Asked Questions
It can be useful, but many operators will need practical help translating the guidance into daily checks, records, staff responsibilities and corrective actions that fit their kitchen.
It helps explain how HACCP-based procedures can be assessed, including whether controls are appropriate, implemented and supported by records.
FSAI Guidance Note 11 is guidance from the Food Safety Authority of Ireland dealing with the assessment of HACCP compliance in food businesses.