Home | ¤¤¤å


HACCP

What Is HACCP?
HACCP (pronounced "HAS-SUP") is an acronym for "Hazard Analysis Critical Control Point." It's a systematic approach to monitoring every step in the preparation of food to ensure that the consumer gets a safe, wholesome product. Federal, state and local regulators increasingly view HACCP as the most rigorous method for ensuring food safety. HACCP procedures cover proper food handling, preparation and storage, and are designed to control bacterial, mould and yeast growth. The HACCP methodology got its start with the American space program back in the 1960's. NASA needed a way to verify that the entire chain of food production was reliable, so astronauts would not end up with "tummy bugs" on a space mission.

The 7 HACCP Principles

Conduct hazard analysis
Identify Critical Control Points (CCP)
Establish control limits for each CCP
Monitor CCP requirements and establish control processes
Establish corrective action
Establish procedure for documentation
Establish procedure for system verification

Benefits of Certification

Internal process improvement
Maintenance of system and compliance with regulatory requirements
Reduced liability exposure
Enhanced buyers' confidence
Reduced frequency of customers audits
Competitive advantage over non-certified companies
Enhanced company image