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What is HACCP?

HACCP is a tool for identifying what can go wrong to make food unsafe for human consumption and then deciding how it can be prevented. Before HACCP is addressed, a Pre-requisite Programme must be put in place covering the general principles for Food Hygiene as produced by the Codex Alimentarius Commission.

HACCP is a documented and verifiable approach for the identification of hazards, preventative measures and critical control points and the implementation of a monitoring system.

HACCP involves the systematic examination of the many process steps involved in food manufacturing operations and the identification of those steps that are critical to the safety of the product (i.e. Critical Control Points – CCP). Full records must be kept of each study and the study must be verified on a regular basis and updated when changes occur.

HACCP is applicable to the identification of microbiological, chemical, physical and allergen hazards affecting the food safety. HACCP must be applied to a specific process and product combination and should make use of existing information (GMP Guidelines, ISO Procedures etc.).

HACCP Certification is a system that recognizes that a food business has developed, documented and implemented systems and procedures in accordance with HACCP. HACCP stands for Hazard Analysis Critical Control point and is basically a tool to help identify and control food safety hazards that may occur within the food business.

HACCP Food Safety Management System is an International Management System certification criteria/requirements, an organisation can opt to go for certification against HACCP Food Safety Management System -Requirements. HACCP is principal based guidelines and not a standard like ISO, BRC, FSSC etc. 

There are 5 Preliminary Steps to HACCP

Step # 1: Assemble HACCP Team
Step # 2: Describe product
Step # 3: Identify indented use
Step # 4: Construct flow diagram
Step # 5: On-site confirmation of flow diagram

Principles of HACCP:

The basic principles of HACCP are based on the procedures outlined by the Codex Alimentarius Commission and the National Advisory Committee on Microbiological Criteria for foods.

There are 7 Principals of HACCP

Principle 1
Conduct a hazard analysis. 

Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible control measures.

Principle 2
Determine the Critical Control Points (CCPs)

A critical control point is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptable level. The determination of a CCP can be facilitated by the application of a decision tree, such as the one given in Appendix IV.

Principle 3
Establish critical limits.

Each control measure associated with a CCP must have an associated critical limit which separates the acceptable from the unacceptable control parameter.

Principle 4
Establish a monitoring system

Monitoring is the scheduled measurement or observation at a CCP to assess whether the step is under control, i.e. within the critical limit(s) specified in Principle 3.

Principle 5
Establish a procedure for corrective action, when monitoring at a CCP indicates a deviation from an established critical limit.

Principle 6
Establish procedures for verification to confirm the effectiveness of the HACCP plan.

Such procedures include auditing of the HACCP plan to review deviations and product dispositions, and random sampling and checking to validate the whole plan.

Principle 7
Establish documentation concerning all procedures and records appropriate to these principles and their application

Benefits of HACCP Certification:

The organization irrespective of manufacturing or service industry involved in food & beverage manufacturing, food & beverage service, food & beverage trading, food & beverage warehousing, food & beverage transportation and food packaging, involved in Agriculture, Aquaculture, Horticulture, Fruits & Vegetables, Dairy Products, Meat & Meat Products, Fish & Fishery Products, Spices & Condiments, Nuts & Nut Products, Cereals, Bakery & Confectionery, Restaurants, Hotels, Fast Food Operations can benefit of certification and implementation HACCP based Food Safety Management System such as

• Organizational commitment towards  Food Safety
• develop internal system about Food Safety Hazard and Risk from process and product
• Develop Food Safety Monitoring Plan covering stages of inspections required to control manufacturing or service delivery process to eliminate, reduce or control health hazards and food safety risks from physical, chemical & microbiological contamination.
• Increase consumer confidence, community faith and stake holder confidence
• Reduce legal obligation related to product, service delivery such as Food Safety and Standards FSSAI Act, FSS Rules, Food Safety & Standard Rules.
• Global market access in terms of export and global recognition
• Independent of personal competency and high reliability on Food Safety Management System.
• Reduce Product Recall, Reduce Product Withdrawal, Reduce Non-Conformances, Reduce re-process, Reduce Legal Non-Compliances,
• Legal Compliance of Schedule 4 Compliance of FSSAI, FSSAI license conditions, FSSAI Inspection
• Pre-Requisite Program, Operational PRP, Hazard Risk Evaluation, CCP Determination, HACCP Plan, Validation Plan, Verification Plan
• Food Safety concerned organisational approach
• Reduce Legal Obligation and compliance inspections. 

How to prepare for HACCP Certification?

You may take help of competent consultant to implement HACCP based Food Safety Management System OR Self-Implement it as per following steps:…

• Carry out Gap Analysis of available infrastructure, facility and documentation against HACCP Guidelines 
• Define Food Safety Policy and establish Food Safety Objectives for each function or department
• Determine role, responsibility and authorities,
• Identify and assemble core group, Appointment of Team Leader
• Management System Documentation: Level 1 to Level 4, Pre-Requisite Program, Operational PRPs, Hazard Evaluation, Critical Control Point, HACCP Plan, Food Safety Plan, Validation Plan, Verification Plan, Housekeeping Plan, Cleaning & Disinfection Program, Health Checkup Plan, Pest Control Plan, Training Plan etc…
• Impart Awareness Training to Core Group and identified staff, ideally to all employees including contract labours.
• Conduct Internal Auditors Training to Core Group / Food Safety Team 
• Conduct cross function/department Internal Audit with the help of Trained Internal Auditor OR by External Consultant
• Conduct of Management Review Meeting to monitor status of Implementation
• Application to Certification Body for inviting for an on-site audit
• Final Certification Audit – end of project

Competent and Expert Consultant can help you establish system according to HACCP System Requirements. Consultants have profession method of implementing HACCP requirements.

Types of HACCP Certification:

• Codex Alimentarus HACCP
• Accredited HACCP (CAC RCP-1, 1969, Rev. 3, 2004)
• HACCP as per IS 15000:1996
• EU HACCP 2016/C 278/01 and
• Singapore HACCP requirements

There are countries where HACCP is mandatory by government for all food production and food service establishments such as Dubai and Singapore…

HACCP Certification is not applicable for inedible food products handling.

HACCP Certification is mostly Unaccredited Certification (Compliance against Standard requirements).

HACCP Certification is basic food safety standard Or entry level certification, still important

• to be compliant to basic GMP for any food manufacturing or food service company
• asked by various registration authorities while application / registration like APEDA, IOPEPC, SPICE Board etc and even during participation in tenders
• asked by export customers and domestic customers.

Food Business Operator (FBO) wish to avail financial assistance from MOFPI (Ministry of Food Processing India) or APEDA (Agriculture Produce Export Development Authority) should have QCI Approved Consultant for HACCP based Food Safety Management System Certification.

To know resources available for HACCP Certification Body, HACCP Consultant, please Chat with us Ask The Expert.