What is HACCP?

For companies involved in the manufacture, processing or transportation of food products, high hygienic standards are of paramount importance. The concept of Hazard Analysis and Critical Control Points (HACCP) is guided by established regulatory requirements for the food industry.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.

HACCP PRINCIPLES

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

What is the purpose of obtaining an HACCP certificate?

HACCP certifications aim to systematically identify any factors that might present a potential health risk to consumers, allowing you to avoid hygienic hazards or lower their risk to acceptable levels. The certification is based on the Codex Alimentarius, an international code of conduct for the industry. Our experts are here to help you continuously implement the requirements for an HACCP mark.

Where is HACCP used?

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.

Last Word

Gain a decisive competitive advantage with our internationally accredited HACCP certification. Customers and partners around the world will recognize your documented commitment to uphold the highest regulatory standards of hygiene and food safety. This lasting improvement to your food safety strengthens the trust consumers place in your company. Our experts help you identify, assess and avoid risks early on by optimizing your production processes and reducing liabilities as well as unnecessary costs. Not least, we give you the confidence of meeting your statutory obligations as a food-processing company.