Hazard Analysis and Critical Control Points, or HACCP, is a systematic, science-based approach for the identification, evaluation and control of food safety hazards. All food business operators are required by food and hygiene legislation, to implement and maintain hygiene procedures based on HACCP principles.
- Principle 1 - Conduct a Hazard Analysis
- Principle 2 - Identify the Critical Control Points
- Principle 3 - Establish Critical Limits
- Principle 4- Monitor CCP
- Principle 5 - Establish Corrective Action
- Principle 6 – Verification
- Principle 7 - Recordkeeping
HACCP can be applied to all stages of a food supply chain, from food production and preparation processes, to packaging and distribution.
HACCP registration directly addresses key requirements of the Food Safety directives by ensuring that facilities operate effectively under current food safety regulations and comply with recognized HACCP principles.
- Reduced risk of producing unsafe products through effectively implemented and managed programs
- Increased internal and external confidence in your products, translating to greater credibility with global customers/partners
- Complying with legal, statutory, regulatory requirements