HACCP - Hazard Analysis & Critical Control Points
Hazard Analysis Critical Control Points (HACCP) provides a risk based approach that supports other management systems standards across the food industry – such as ISO 22000 Food Safety Management. HACCP outlines good manufacturing processes for all food sectors and can be key to your business when taking part in international trade. It is especially suitable for primary producers, manufacturers, processors and food service operators.
An HACCP system allows you to identify hazards and put in place controls to manage these throughout your supply chain during production. The HACCP scheme meets the requirements of the Codex Alimentarius Commission (CAC) established by the World Health Organization and the Food and Agriculture Organization of the United Nations to bring together international food standards, guidelines and codes of practice to ensure fair trade.
HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles:
- Conduct Hazard Analysis of biological, chemical or physical food hazards
- Determine critical control points
- Establish critical control limits, for example, minimum cooking temperature and time
- Establish a system to monitor control of Critical Control Points
- Establish corrective actions
- Establish procedure for verification to confirm that the HACCP system is working effectively
- Establish documentation and record keeping
What can HACCP Certification do for my business now?
HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.
Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world.
Benefits of HACCP
- Implement internationally recognized food safety system
- Food safety standards increase.
- Food quality standards increase.
- Organises your process to produce safe food.
- Conveys a degree of confidence required by consumers, retailers and buyers within the food industry
- Provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to assure the safe production of food
- Align HACCP with ISO 22000 to improve food safety management systems
- Continually review and improve your system so it stays effective
- It is based on the internationally-recognized Codex Alimentarius standards and guidelines and other national standards
- Regular assessments help you to continually monitor your food safety system
- HACCP can add value to your entire supply chain with improved hazard controls, whatever its size or location.