HACCP


HACCP-Hazard Analysis and Critical Control Point

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. 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.

Developing a HACCP System

Implementing a HACCP System requires that both Prerequisite Programs and HACCP Plans are implemented.

Prerequisite programs

Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product. Prerequisite programs ensure a hygienic environment, and good manufacturing processes for personnel that reduce the risk of contamination of the food product.

HACCP Plans

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.

Benefits of HACCP System Certification

The primary purpose of a HACCP system is to protect people from food borne illness, but the benefits of the system also extend to the company.

  • Increased confidence in your products
  • Ability to reach markets and customers that require a HACCP based system
  • Reduced Liability
  • Effective process management