Hazard Analysis and Critical Control Points (HACCP)

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP’s) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.

 

HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system.

Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. Today, HACCP principles form the basis of Food Safety Plans worldwide. HACCP is applied to processes throughout every stage of the food supply chain, including production, preparation, packaging and distribution, and is used to manage food safety across many types of food businesses based on the following seven principles.

The HACCP Seven Principles:

  • Principle 1: Conduct a hazard analysis
  • Principle 2: Identify critical control points
  • Principle 3: Establish critical limits for each critical control point
  • Principle 4: Establish critical control point monitoring requirements
  • Principle 5: Establish corrective actions
  • Principle 6: Establish record keeping procedures
  • Principle 7: Establish procedures for ensuring the HACCP system is working as intended
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How will HACCP help your company?

  • Brand enhancement 
  • Competitive advantage over rivals  
  • Decline in product loss and its associated costs
  • Rise in merchandise quality
  • Improved inventory control  
  • Uniformity in product preparation
  • Build Customer trust and confidence 
  • Meeting contractual requirements within Governmental and private sectors 
  • Eligibility to bid for the tenders 
  • Worldwide recognition 
  • Meeting legal responsibilities in relation to food safety legislation and regulation requirement  
  • Consumer safety

How will HACCP help your company?

  • Brand enhancement 
  • Competitive advantage over rivals  
  • Decline in product loss and its associated costs
  • Rise in merchandise quality
  • Improved inventory control  
  • Uniformity in product preparation
  • Build Customer trust and confidence 
  • Meeting contractual requirements within Governmental and private sectors 
  • Eligibility to bid for the tenders 
  • Worldwide recognition 
  • Meeting legal responsibilities in relation to food safety legislation and regulation requirement  
  • Consumer safety

Our Key Principles

The IMS mission and philosophy is based on three ‘Key Principles’ which supports towards successful certification and compliance:
Keep it Simple
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Make Standards fit organisations
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State what you do, Do what you state and Prove that you do it

Your Next Step

To find out how to take advantage of our Certification Scheme, arrange a no-obligation meeting with one of our professional IMS Consultants who will be pleased to discuss your company’s certification requirements.
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