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HACCP

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What is HACCP Certification?

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’.

The 7 principles and the guidelines for the application of HACCP have been combined with basic elements of quality management systems (ISO 9000) to establish the Requirements for a HACCP based Food Safety System. HACCP ‘Requirements’ are not intended for application by suppliers and / or service companies to food businesses, like suppliers of packaging, food equipment, industrial cleaning services, etc.

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The food business operator shall define the extent (the scope) of the HACCP system.

The scope shall comprise that part of the food chain and those activities of the food business for which the food operator is responsible and can be held liable:

The part of the food chain for which the food business operator is responsible begins where the responsibility of the suppliers of raw materials and ingredients ends; the responsibility of the food business operator ends where another food business in the food chain takes over the responsibility. The scope shall therefore conform to purchase and sales contracts;

  • 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.

HACCP food certification can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including:

  • Farms, fisheries and dairies
  • Processors of meats, fish and feed
  • Manufacturers of bread and cereals, beverages, canned and frozen food
  • Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers
  • Manufacturers of prescription and non-prescription drugs and remedies

  • Level 1

    System Manual

  • Level 2

    System procedures

  • Level 3

    Work instruction, SOPs, Aspects-Impact, Hazard Risk analysis, HACCP, PPAP, FMEA, Control plan, Legal requirements, Energy Reviews, Carbon footprint, Risk Assessment, TCF

  • Level 4

    Formats for maintenance of Records

HACCP certification implementation improves / leads to

  • Conformance to Legal and Regulatory Requirements
  • Provide recognition throughout the supply chain as single standard approach to Food Safety
  • Compliance with the Codex HACCP principles.
  • Access to new markets through inclusion in the database of certified suppliers.
  • Increase profits by aligning your products to retailer/consumer requirements.
  • Improves the Safety and Quality of your product
  • Demonstrates sustainable production and manufacturing best practices
  • The ability to reduce the number and frequency of inconsistent and costly audits.
  • Systematic management of prerequisite programs.
  • Hazard analysis to evaluate threats to food safety.
  • Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties.
  • A systematic and proactive approach to identification of food safety hazards and development and Implementation of control measures.
  • Customer confidence, satisfaction and trust
  • Clear responsibilities and authorities agreed for all staff
  • Improved use of time and resources
  • Greater consistency and traceability of products and services
  • Increases the level of Assurance in organisational quality
  • Advances organisational profitability
  • Ability to differentiate organization for competitive advantage
  • Improves organisational credibility and reputation.

HACCP Certification clients

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lasons
madhu silica

HACCP Training

Our HACCP consultants offer a customized training program for

HACCP Awareness Training

HACCP Awareness Training

Implementation and documentation requirements

HACCP Internal Auditor Training

HACCP Internal Auditor Training

Educate & train personnel to perform internal audit.

Our Insightful Knowledge

How to Ensure Food Safety and Build Customer Trust? icon video

How to Ensure Food Safety and Build Customer Trust?

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Frequently Asked Questions on HACCP

HACCP can take anywhere from a couple of months to a few years to implement. It will depend on the resources available for the development and implementation of the system. At 4C, our HACCP consultants will help you achieving complete HACCP certification for food manufacturing.

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Empower your business with 4C

  • Team 4C has IRCA certified HACCP auditors for HACCP Consulting Services having 15+ years of experience
  • 400+ FSMS implementation in 10 different states, in 20+ sectors of Food & Dairy Industry
  • 800+ Food Safety, Hazard Analysis (HACCP) Documentation prepared
  • 8000+ Hours food safety training and 20000+ Hours Consulting
  • 100+ Consulting for Greenfield Food project from Plant commission to Operation successfully implemented
  • Worked with more than 50 International & National Certification Bodies
  • Hands-on experience of Team 4C HACCP consultants in implementing other Food safety management tools such as FSSC, BRC food/IOP, AIB, IFS, Fami-Qs would help to gain early benefits.
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