HACCP Compliance

What is HACCP?

HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain. The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation. The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.

The HACCP System, as it applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits applying HACCP include effective use of resources and timely response to food safety problems. In addition, the application of the HACCP system can result in more focused risk management by food control regulatory authorities and can promote international trade by increasing buyer confidence in food safety.

Who can use HACCP?

All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with: Fruits & Vegetables Meat & Meat Products Dairy Products Spices & Condiments Fish & Fishery Products Cereals Nuts & Nut Products Restaurants Bakery & Confectionary Fast Food Operations etc. Hotels

How does it work?

The first step is to make a commitment. The next step is to learn about the Hazard Analysis Critical Control Point (HACCP) system which allows you to develop and implement your own quality system. HACCP is the premier tool used by the world's food industry to manage risks to food safety and quality.

HACCP does this by identifying the risks and ensuring control ensures are validated, verified and monitored before implementation. Implementation and certification requires people with recognized quality, HACCP system development and training skills. NCHC has certified trainers and auditors to assist companies implementing HACCP systems. The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.

Advantages of HACCP

The HACCP system as it applies to food safety management uses the approach of controlling critical points in food handling to prevent food safety problems. The system which is science based and systematic identifies specific hazards and measures for their control to ensure the safety of food. HACCP is based on prevention and reduces the reliance on end product inspection and testing.

The HACCP system can be applied throughout the food chain from the primary producer to the consumer. Besides enhancing food safety, other benefits of applying HACCP include more effective use of resources, savings to the food industry and more timely response to food safety problems. HACCP enhances the responsibility and degree of control at the level of the food industry. A properly implemented HACCP system leads to greater involvement of food handlers in understanding and ensuring food safety, thus providing them with renewed motivation in their work. Implementing HACCP does not mean undoing quality assurance procedures or good manufacturing practices already established by a company, it does, however, require a revision of these procedures as part of the systematic approach and for their appropriate integration into the HACCP plan. The application of the HACCP System can aid inspection by food control regulatory authorities and promote international trade by increasing buyer's confidence. Any HACCP system should be capable of accommodating change, such as advances in equipment design, changes in processing procedures or technological developments.