HACCP Certification

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.
HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders. Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world. Our global network of food experts carries out HACCP audits and helps you focus on the hazards that affect food safety and hygiene. It is then possible to systematically identify where the hazards are by setting up control limits at critical points during the food production process.

• Conduct Hazard Analysis of biological, chemical, or physical food hazards
• Determine critical control points
• Establish critical control limits, for example, minimum cooking temperature and time
• Establish a system to monitor control of Critical Control Points
• Establish corrective actions
• Establish a procedure for verification to confirm that the HACCP system is working effectively
• Establish documentation and record-keeping

• Hazard Analysis: The first step in the HACCP system involves identifying and assessing potential biological, chemical, and physical hazards that could occur at various stages of food production and processing.
• Critical Control Points (CCPs): Once hazards are identified, critical control points are determined. CCPs are specific points in the food production process where control measures can be applied to prevent, eliminate, or reduce identified hazards to an acceptable level.
• Establishing Critical Limits: For each CCP, critical limits are set, which are measurable criteria that define whether a process is under control. These limits are based on scientific and regulatory guidelines.
• Monitoring and Control: Continuous monitoring of CCPs is essential to ensure that the process remains within the established critical limits. If deviations from the critical limits occur, corrective actions are taken to bring the process back under control.
• Record Keeping: Comprehensive records of monitoring, corrective actions, and other relevant data are maintained to demonstrate that the HACCP system is being effectively implemented.
• Verification and Validation: The HACCP plan is periodically reviewed and verified to ensure its effectiveness. Validation is conducted to confirm that the plan is capable of controlling identified hazards.
• Documentation: Proper documentation of the entire HACCP process, including hazard analysis, CCP identification, monitoring records, and corrective action reports, is a critical component of HACCP Certification.

• Saves business money in the long run
• Avoids poisoning customers
• Food safety standards increase
• Ensures you are compliant with the law
• Food quality standards increase
• Organizes your process to produce safe food
• Organizes your staff promoting teamwork and efficiency
• Due diligence defense in court.