What HACCP Is

The HACCP concept: food safety is one of the most important pillars of human health. HACCP is the systematic approach to identifying and reducing biological, chemical, and physical risks that can appear in food production, and to putting preventive action in place.

HACCP stands for Hazard Analysis and Critical Control Points. It is a food-specific framework. The core of HACCP is hazard risk assessment, the identification of critical control points, and the preventive action that follows. HACCP covers the full chain from production through transport and use, and it is the set of requirements and systems that addresses food safety risk across that chain.

• HACCP sits at the centre of food safety and food quality. It is built on Total Quality Management principles and on ISO 9001 quality management practice, combined with Hazard Analysis and Critical Control Points. HACCP works together with Good Manufacturing Practice (GMP) to address hygiene and contamination risk in food, the core resource of human life. Today HACCP is the foundation of ISO 22000 Food Safety Management Systems and the reference behind food safety standards worldwide. The approach is also used in pharmaceuticals and cosmetics. The core HACCP stages are listed below.
• Appoint the HACCP team and lead, describe the products, describe the intended use, document the process flows, verify the flows on the ground, appoint staff responsible at each critical point, implement the defined controls, and monitor them.

Sistem Patent Kalite supports HACCP certification across our offices in Izmir, Istanbul, Ankara, Adana, Bursa, Antalya, Eskisehir, Kayseri, and Konya. Contact us for a scoped quote.