Hazard Analysis Critical Control Points (HACCP) can be critical to your compliance with national or international food safety legislation. It provides a risk based approach 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.
What is HACCP
An 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 Organization and the Food and Agriculture Organization 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.
What are the benefits of HACCP?
- Implement internationally recognized food safety system
- Conveys a degree of confidence required by consumers, retailers and buyers within the food industry
- Provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to assure the safe production of food
- Align HACCP with ISO 22000 to improve food safety management systems
- Continually review and improve your system so it stays effective
- It is based on the internationally-recognized Codex Alimentarius standards and guidelines and other national standards
- Regular assessments help you to continually monitor your food safety system
- HACCP can add value to your entire supply chain with improved hazard controls, whatever its size or location.