Food companies, required by regulations, must review their HACCP plans for continued improvements. Failure to identify and effectively control food safety hazard at your site can have dire consequences. 

Requirements of HACCP

To create an effective HACCP plan, follow these seven principles: 

1. Conduct a hazard analysis:
   Identify potential safety risks associated with food products, including biological, chemical, and physical hazards.
2. Identify critical control points:
   Identify and list areas where control is possible in order to prevent food safety hazards.
3. Set critical limits for each critical control point:
   Determine control limits (minimum and maximum) to prevent safety hazards and ensure safe conditions for the food.
4. Define monitoring procedures:
   For each critical control point, continuously observe and record procedures to ensure they remain within safe limits.
5. Implement corrective actions:
   Create and follow predetermined corrective actions if deviations from critical limits have been measured.
6. Establish verification procedures to ensure HACCP is working:
   Regularly review the plan and systems in place to take preventive actions, not reactive ones and ensure a safe food product.
7. Establish record-keeping procedures:
   Centralize documentation of the HACCP system, including the hazard analysis, HACCP plan, corrective action process, summary, and support material.

Benefits of getting HACCP certificate

Fulfiling HACCP is a fundamental food safety management system to identify and minimize or eliminate hazards in the food production process. It serves as a basic for any food processing plants and sites to improve and enhance themselves for other food safety certification standards. 

Our certification activities are provided by independent companies and separate from consulting activities. Such services are also presented and sold to clients separately, not in bundle or packaged format. Impartiality is safeguarded by Eurofins Assurance’ relevant policies to avoid conflicts of interest.