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HACCP
Hazard Analysis Critical Control Points (HACCP) is a systematic preventative approach to food safety and addresses physical, chemical, and biological hazards as a means of prevention rather than end product inspection.
HACCP is the main platform for international legislation and good manufacturing practices for all sectors of the food industry. It is increasingly becoming a mandatory requirement in the markets of various countries. HACCP also forms a key component of many certified compliance standards and is recognized as a main element of international trade in food products. Exemplary, in the European Union the Regulation (EEC) No. 852/2004 on the hygiene of foodstuffs and in the United States the regulations 21 CFR Part 120/123 and 9 CFR 417 demand HACCP programmes.
HACCP is relevant to all sectors of the food industry, including primary producers, manufacturers, processors and food service operators who want to demonstrate their compliance with national or international food safety legislation requirements.
HACCP is the main platform for international legislation and good manufacturing practices for all sectors of the food industry. It is increasingly becoming a mandatory requirement in the markets of various countries. HACCP also forms a key component of many certified compliance standards and is recognized as a main element of international trade in food products. Exemplary, in the European Union the Regulation (EEC) No. 852/2004 on the hygiene of foodstuffs and in the United States the regulations 21 CFR Part 120/123 and 9 CFR 417 demand HACCP programmes.
HACCP is relevant to all sectors of the food industry, including primary producers, manufacturers, processors and food service operators who want to demonstrate their compliance with national or international food safety legislation requirements.
Requirements
A HACCP system represents a risk management tool focusing on hazard identification and the establishment of critical control limits at critical points during the production process.
The following principles form the basis of HACCP:
The following principles form the basis of HACCP:
- Analysis of biological, chemical or physical food hazards;
- Identification of critical control points at the raw materials, storage, processing, distribution and consumption stages;
- Establishment of critical control limits and preventive measures, for example, minimum cooking temperature and time;
- Monitoring of these critical control points;
- Establishment of corrective actions:
- Record keeping record; and
- Systematic and regular auditing of the systems in place by independent third party certification bodies.
Your benefits from HACCP certification
- demonstrate your commitment to food safety and customer satisfaction, as well as continuously meeting the expectations of a changing world
- enhance your food safety management system and your product’s quality
- transform your brand with an effective entry-to-market tool, opening up new business opportunities around the world.
- continually monitor your food safety management system and processes.
- improve the reliability of your internal operations to meet customer requirements, as well as overall performance.
- gain a significant improvement in staff motivation, commitment and understanding of their responsibility concerning food safety
