HACCP – Hazard Analysis and Critical Control Points
HACCP (Hazard Analysis and Critical Control Points) is a system that allows organizations to identify and manage hazards throughout their supply chain during production. The HACCP scheme meets the requirements of the Codex Alimentarius Commission (CAC), established by the World Health Organization and the Food and Agriculture Organization of the United Nations. This ensures international food standards, guidelines, and codes of practice for fair trade and supports requirements such as ISO 22000 Food Safety Management.
Benefits of Implementing HACCP
- Internationally Recognized Food Safety System: Implements a globally acknowledged system for food safety.
- Consumer Confidence: Provides the level of confidence required by consumers, retailers, and buyers in the food industry.
- Assurance of Safety Controls: Assures buyers, consumers, government enforcement, and trade agencies that effective control systems are in place for safe food production.
- Alignment with ISO 22000: Aligns with ISO 22000 to enhance food safety management systems.
- Continuous Improvement: Ensures regular reviews and improvements to maintain system effectiveness.
- Codex Alimentarius Standards: Based on internationally recognized Codex Alimentarius standards and other national standards.
- Ongoing Monitoring: Regular assessments help continually monitor and improve the food safety system.
- Supply Chain Value: Enhances value across the entire supply chain with improved hazard controls, regardless of its size or location.