What is HACCP?
Hygiene Color Coded Tools and Hazard Analysis & Critical Control Points (HACCP) is the internationally recognized structured operating method that helps organizations in the food and beverage industry identify their food safety risks, prevent food safety hazards and address legal compliance. HACCP is mandatory in several countries, including the US and the EU. HACCP principles and guidelines for its application have been adopted by the Codex Alimentarius Commission. The HACCP system is science based and identifies specific hazards and measures for their control to ensure the safety of food.
Who Can Use HACCP?
HACCP is used at all stages of food production and preparation processes. All organizations who play a role in the food supply chain can apply HACCP principles, irrespective of their size or geographical location. Why is HACCP important to your organization? A structured approach to food safety using HACCP as a management tool, helps companies and organizations demonstrate their stakeholder commitment to food safety and that stated requirements are being met. HACCP is designed to deliver:
- commitment: taking a formalized approach to ensuring food safety helps you demonstrate your commitment to stakeholders by meeting the demands of laws and regulations.
- trust: customers and stakeholders will see that you take a serious and managed approach to food safety.
- competitive advantage; HACCP is a key differentiator and it can help you to become a supplier of choice.
- improved efficiencies; HACCP system assessment services can be provided to complement your existing ISO 9000 approvals, saving you both time and money.