Quality & Awards > HACCP

HACCP is the acronym for Hazard Analysis Critical Control Point. It is the most comprehensive preventative system for the safety assurance that can be applied throughout the food chain from the supplier through to the producer and finally on to the consumer.

It is the systematic analysis of a defined process to identify all potential hazards and preventative measures for their control. The points where product safety must be controlled (Critical Control Points (CCP's)), are identified and effective preventative procedures are established.

Liffey Meats follow and utilise the Food Hygiene Regulation SI 165 of 2000 as guidelines for completion of these HACCP plans. Our HACCP team have also been professionally trained by Shannon Quality Training in the principles of HACCP

The scope of our HACCP plan is to identify all biological, chemical and physical hazards, for the following processes:

• Intake & Lairage
• Slaughter & Dressing
• Marshalling & Loading of Bone in Carcasses
• Offal Packing
• Boning Halls
• Storage & Dispatch
• Minced Meat & Meat Preparations