Overview

HACCP

HACCP—Hazard Analysis Critical Control Points are critical to be complained with national or international food safety legalization. HACCP certification is for food manufacturing and it is required for any food business or organization carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs.It provides a risk based approach that supports other management systems standard across the food industry like ISO 22000 Food Safety Management. It helps you identity hazards and manage the same with appropriate control systems across the food supply chain.

According to EU Directive 93/43/EEC on Food Hygiene all food business operators in the European Union shall implement HACCP. They shall ensure that adequate safety procedures are identified, documented, maintained and reviewed on the basis of the principles used to develop the system of HACCP. The Joint FAO/WHO Codex Alimentarius Commission describes a series of steps, including the 7 HACCP principles giving guidance for the application of the HACCP system. The General Principles of Food Hygiene, as recommended by Codex, form an intrinsic part of this document Requirements for a HACCP based Food Safety System.

• All locations and process lines where food is manufactured and/or stored by the food business shall be properly indicated and be available for assessment
• All products which are supplied to the market by the food business, whether processed or handled, shall be properly specified
• All subcontracted activities (outsourced services, like packaging, storage, transport) shall be properly dealt with.