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HACCP


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HACCP

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.

A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.

or

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring


HACCP is a risk management system that identifies, evaluates, and controls hazards related to food safety throughout the food supply chain. Domestic and international food regulators are increasingly focused on HACCP as a mandatory requirement for food processors and food handlers.

HACCP Plans are prepared for each process or product, and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.



Advantages of Services

  • Increased demand for their services and products through a marketing advantage.
  • Lowering business costs through reducing resource consumption and waste production.
  • Improving heir environmental performance, reducing their environmental impact and controlling environmental risk.
  • Achieving their environmental commitments and environmental policy requirements.
  • Meeting their environmental legal requirements.
  • Committing to social responsibilities.
  • Promoting a positive image with stakeholders, customers and employees; andRetaining environmental knowledge and ensuring information is effectively communicated.

The Seven Steps of HACCP

  • Conduct a Hazard Analysis.
  • Identify Critical Control Points.
  • Establish Critical Limits.
  • Establish Monitoring Procedures.
  • Establish Corrective Actions.
  • Establish Verification Procedures.
  • Record Keeping Procedure.

FAQ's

What is HACCP?

HACCP stands for Hazard Analysis Critical Control Point. A food safety management system based on the principles of HACCP. HACCP is a risk management methodology used by the food and related industries to identifying and controlling hazards, whether microbiological, chemical or physical, that could pose a threat to the production of safe food – in simple terms, it involves identifying what could go wrong in a food system and planning how to prevent it.

What are the HACCP procedures?

There are seven HACCP principles which must be considered when developing a food safety management system:

  • Conduct a Hazard Analysis.
  • Identify Critical Control Points.
  • Establish Critical Limits.
  • Establish Monitoring Procedures.
  • Establish Corrective Actions.
  • Establish Verification Procedures.
  • Record Keeping Procedure.

Who uses HACCP?

HACCP food safety management systems are used in all types of food establishments, including food catering, food retail and food manufacturing businesses. HACCP is an internationally-recognised system and the principles are adopted in countries all over the world.

When is a HACCP plan required?

If you have food business like catering, retail or manufacturing etc. then the Regulation (EC) No 852/2004 requires you put in place, implement and maintain a permanent procedure based on the Codex HACCP principles. A HACCP plan is required for food businesses of all sizes, although less-complex versions are available for smaller establishments.



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