What is HACCP?

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system for reducing the risk of safety hazards in food.

A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards. Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimise or eliminate food safety hazards in their product.

Why use HACCP?

Awareness of food-borne illness is increasing and concern throughout the industry is driving the use of HACCP and HACCP based certification programs.

Food Safety Management Systems

To protect themselves, multinational food manufacturers, retailers and grocers are asking their suppliers to implement a Food Safety Management System.

The Global Food Safety Initiative, GFSI has benchmarked a number of Food Safety Management Systems Certification programs, all of which are HACCP based.

Benefits of HACCP

HACCP provides businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems. The main benefits of HACCP are:

  • Saves your business money in the long run

  • Avoids you poisoning your customers

  • Food safety standards increase

  • Ensures you are compliant with the law

  • Food quality standards increase

  • Organises your process to produce safe food

  • Organises your staff promoting teamwork and efficiency

  • Due diligence defence in court.

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