Hazard Analysis Critical Control Point (HACCP)

What is HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)?

Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety, which addresses physical, chemical, and biological hazards rather than finished product inspection.

Hazard Analysis and Critical Control Point (HACCP) is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be created to reduce or eliminate the risks. With its increasing adoption worldwide, Hazard Analysis and Critical Control Point (HACCP) helps food and beverage industry to put in place, an effective integrated food safety management system, which drives growth in productivity, safety and traceability.

Why is HACCP important?

The growing consumer demand for a wider variety of foods, have resulted in the formation of interconnected, yet complex and lengthy food supply chains. New globally aligned food safety standards are required to ensure integrity of food supply chains and movement of food products between countries, and it is also necessary to identify emerging food safety issues, and focus areas of international co-operation between lawmakers, government agencies, producers, and consumers.

Hazard Analysis Critical Control Point (HACCP) is a preventive quality assurance programme designed to provide increased control and monitoring during critical stages of the food processing chain, including: sourcing, preparation, processing , packaging, manufacturing, storage, transportation, distribution, and handling.

For Accredited Hazard Analysis and Critical Control Point (HACCP) certification, the system is based on the Singapore Accreditation Council (SAC) Document No. 2. The certification can also be based on the internationally recognized Codex Alimentarius Commission's standards on "Recommended International Code of Practice -General Principles of Food Hygiene" and "Hazard Analysis and Critical Control Point (HACCP) System Guidelines for Its Application", SS 590:2013, as well as the Singapore Standard 444:1998 (which is based on the Codex HACCP standard).

TÜV SÜD can support you in haccp implementation

TÜV SÜD has vast experience in food safety methodology and its applications. We can help companies implement Hazard Analysis and Critical Control Point (HACCP) and carry out the audits, regardless of their role in the food supply chain, location, or products.

TÜV SÜD can then help to set up control limits at critical points during the food production process to build an effective food safety management system for clients.

related FOOD SAFETY MANAGEMENT SYSTEM STANDARDS

TÜV SÜD offers auditing and certification services based on the following standards:

• ISO 22000
• FSSC 22000
• IFS Food
• BRC Food Standards
• FAMI-QS
• SQF

WHY CHOOSE TÜV SÜD?

TÜV SÜD has more than 15 years’ experience in food and feed management system certification, and was one of the first certification bodies acting in this field. TÜV SÜD’s global network of auditors provides the assurance that a formalised and structured approach to attaining certification is applied without bias, ensuring that audit approaches are consistent, regardless of the product or country of production. With indepth experience in food testing, inspection, auditing and certification, TÜV SÜD is globally recognised as a trusted brand throughout the food industry value chain.

YOUR BENEFITS AT A GLANCE

• Minimise risk – objective recommendations from an impartial third-party deliver ongoing continuous improvement of HACCP systems and prerequisite programmes.

• Enjoy expert partnership – our team of highly skilled experts deliver you in-depth knowledge of HACCP to ensure the safety and security of your processes.

• Enhance your reputation – among your customers, employees, stockholders and competitors by demonstrating your commitment to food safety.

• Compatible with quality management systems implementations – and is the system of choice for Food Safety Management.