HACCP (Hazard Analysis and Critical Control Points) is a preventative food safety management system in which every step in the manufacture, storage and distribution of a food product is analyzed for microbiological, physical and chemical hazards.
HACCP can be critical to your compliance with national or international food safety legislation. It provides a risk management tool 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. Develop a HACCP plan in 12 steps
This risk management tool is primarily used to manage food safety risks. A 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 Organisation and the Food and Agriculture Organisation of the United Nations to bring together international food standards, guidelines and codes of practice to ensure fair trade. It can also be used to support the requirements of management standard requirements, such as ISO 22000 Food Safety Management.
We can help you implement HACCP whatever aspect of food production you specialize in.
We understand that you operate across different locations, with varied products and complex supply chains. That’s why we offer customised packages to help you control and eliminate food safety risks across your business. A HACCP package will include only the products and services you need – cutting the cost of unnecessary services and helping you to put the right controls in place as efficiently as possible.