About HACCP

Benefits of implementing ISO HACCP / ISO 22000 FSMS

A preventative approach to food safety
Can help identify process improvements & reduced customer complaints
Reduces the need for, and the cost of end product testing
Is complementary to quality management systems such as ISO 9000
Provides evidence of due diligence & reduces the likelihood of product recall & adverse publicity
Enhances customer satisfaction / reduces dissatisfaction
Facilitates better understanding of food packaging safety issues throughout the organization
Improves staff performance through the promotion of team spirit & improves staff morale and motivation through a cleaner working environment.
A clear, auditable, global standard providing a framework to bring together all parts of your Food Safety Management System (FSMS)
Demonstrates commitment to customer satisfaction
Tests compliance with statutory and regulatory requirements and your own systems through internal audits and management reviews
Improves internal and external communications
Improves your organizations image
Links pre-requisite programs (PRP’s & OPRP’s), HACCP with the Plan-Do-Study-Act philosophies of ISO9001 to increase the effectiveness of your food management system
Requires regular testing of data integrity / lot recall programs and process audits
Aligns with other management systems (ISO 9001, ISO 14001)

The standard approach to HACCP is that specified by the Codex Alimentary, 1997, and follows 7 basic principles:

Conduct a hazard analysis
Determine the critical control points.
Establish critical limits.
Establish a system to monitor control of the CCP.
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
Establish procedures for verification to confirm that the HACCP system is under control.Establish procedures for verification to confirm that the HACCP system is under control.
Establish documentation concerning all procedures and records appropriate to these principles and their application.