HACCP - Hazard Analysis Critical Control Point

HACCP - Hazard Analysis Critical Control Point

HACCP is the acronym for Hazard Analysis Critical Control Point. HACCP is a state of the art system / concept to ensure food safety. It is a preventive quality assurance process designed to provide increased control and monitoring during critical stages of the food processing chain and is accepted worldwide. Buyers in different parts of the world often demand HACCP Certification or compliance.

QHSE Certification provides expertise in the development and implementation of HACCP programs in different processed food industries.

Benefits of HACCP

  • Customers, employees, stockholders and competitors develop sustainable respect for an organization which demonstrates its commitment to food safety.
  • Operating costs drop as rework reduces, efficiencies increase and non-compliance penalties reduce.

Is compatible with the implementation of quality management systems and is the system of choice for Food Safety Management.

HACCP Principals:

  • The implementation of hazard analysis
  • Determine Critical Control Points (CCP). For each risk identified.
  • Establishing critical limits, maximal and / or minimum value, by which biological, chemical and physical hazards in order to control the pedagogical prevention.
  • Determination of procedures / processes for monitoring CCPs
  • Determination of corrective measures in case the monitoring shows that the CCP is not within the critical limits.
  • Establish procedures / processes for verification and certification procedures and the HACCP system is effective and it works well. The verification activities should be included authorized persons employed in production, the HACCP team.
  • The establishment and effective management of records and documents