Food Safety (HACCP) Hazard Analysis and Critical Control Point

HACCP (Hazard Analysis and Critical Control Points) is a risk management system that identifies, evaluates, and controls hazards related to food safety throughout the food supply chain. While all seven HACCP principles are included in the ISO 22000 standard, it may still be implemented as a separate risk management system.

A HACCP program can be implemented for control of physical, biological, and chemical risks throughout your operations. The plan helps assure regulating authorities and customers that you are taking every reasonable precaution to assure food safety. It also helps you reduce contamination-related food losses and improve the design of new food products.

A HACCP plan principles:

1. Identification of food hazards and the necessary risk control measures
2. Identification of the food safety Critical Control Points (CCPs)
3. Determination of the critical limits for each CCP
4. Establish monitoring procedures for CCPs
5. Plan and take corrective action when critical limits are exceeded
6. Establish verification procedures for the HACCP FSMS system
7. Establish documentation and record keeping for the HACCP FSMS system

Rely on QMI – SAI Global's Industry Knowledge and Experience
QMI – SAI Global has extensive experience and expertise in the food industry, including HACCP audit programs, ISO 22000 management systems registration, an organic certification program, as well as ISO 9001 quality management systems, ISO 14001 environmental management systems, and OHSAS 18001 occupational health and safety. We have in-depth knowledge and awareness of how to structure and manage compliance programs for the many different business models that fall under the standard. Our experienced, perceptive, and clear-thinking auditors are equipped to interpret the standard properly and guide you efficiently through the registration process.

Click here to request a quote on QMI – SAI Global's HACCP services.

Join QMI – SAI Global for industry-leading training