Feed Business Operators and HACCP

We will draw up a HACCP system or update an existing system that is suited to your feed business.
Tom Martyn is our HACCP consultant. Tom has up to 20 years experience working in the animal feed sector with the Department of Agriculture, which involved the inspection and assessment of HACCP systems. He has both Teagasc and FETAC certification on Feed Standards Auditing and HACCP implementation. He also has certification from the Agricultural Industries Confederation (AIC), UK Ltd on Feed Standards Auditing.  Contact Tom at  info@michaelmartyn.ie

What is HACCP

HACCP (hazard analysis and critical control points) is a system that identifies, evaluates and controls hazards, which are significant for feed safety. It is a science-based system used to ensure that feed safety hazards are controlled to prevent unsafe feed from reaching the consumer.
HACCP evaluates and addresses potential biological, physical, and chemical hazards. These hazards may be introduced from raw materials, the process, equipment, the environment and employees.

Why use it

All approved/registered feed business operators must implement a HACCP control plan under National and EU law. (E.U. Regulation 183/2005 & S.I. 910/2005).

Who does it apply to.

It applies to Feed Manufacturers (millers), Importers, Wholesalers, Retailers, Suppliers of Surplus Food, Commercial Grain Dryers and Home Mixers (primary producers) using medication.

Who implements the plan.

It requires the involvement of all involved from senior management to general operatives.
The application of HACCP assumes that GMP’s (Good Management Practices) are already being implemented.

How is HACCP Implemented.

To implement a HACCP procedure for a Feed Business Operator involves a detailed assessment of the hazards (risks) to animal health and safety of the business, and putting in place control procedures to address these hazards.

Seven Principle of HACCP:

  1. Carry out a hazard/risk analysis.
  2. Determine critical control points (CCP’S)
  3. Set limits for the CCP’s
  4. Establish monitoring procedures
  5. Determine corrective actions
  6. Verification and certification procedures
  7. Keeping of records

HACCP plan

Each plan is unique. It’s a manual that outlines the following;

  • Your HACCP team.
  • A flow diagram of your business.
  • Pre-requisite controls being implemented.
  • A description of the product manufactured or traded.
  • The hazard analysis carried out.
  • Critical Control Points (CCP’s) identified.
  • Control measures and corrective actions put in place.
  • Verification and recording procedures.

Advantages of HACCP

Advantages of HACCP are numerous including the following;

  • Compliance with law.
  • Ensures the safety of the product.
  • Assures quality of product and service
  • Improves efficiency.
  • Reduces waste.
  • Allocates responsibility.
  • Reduces the risk of litigation