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.
HACCP plan principles:
- Identification of food hazards and the necessary risk control measures
- Identification of the food safety Critical Control Points (CCPs)
- Determination of the critical limits for each CCP
- Establish monitoring procedures for CCPs
- Plan and take corrective action when critical limits are exceeded
- Establish verification procedures for the HACCP FSMS system
- Establish documentation and record keeping for the HACCP FSMS system
Rely on SAI Global's Industry Knowledge and Experience
SAI Global has extensive experience and expertise in the food industry, including HACCP audit programs, ISO 22000, GFSI standards and many other programs. 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.