• HACCP is an approach to food safety that is recognized globally and has been in use since the 1960s. With HACCP a company takes a preventive approach to food safety, identifying possible food safety hazards and methods of controlling them to eliminate or reduce the risk to an acceptable level.
    HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety.
    In countries world-wide, legislation on the safety and suitability of foodstuffs requires “HACCP" to be put in place by any food business or organisation, 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. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production.
    It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
    HACCP is based on seven principles:

  1. Conduct a Hazard Analysis: - Evaluate your processes and identify where hazards can be introduced & control them. Hazards can be physical (i.e. metal contamination), chemical (i.e. can a cleaning product contaminate the product, are there toxins that could contaminate the product?) or biological (at what points could bacteria or virus contaminate your product?).
  2. Identify the Critical Control Points:-it will identify at which step is our organization and also provide with identification of preventive measures.
  3. Establish Critical Limits:-A critical limit is a maximum or minimum limit of all three kinds of hazards mentioned in 1st point which must be controlled to reduce or eliminate at an acceptable level.
  4. Establish Monitoring Procedures:- to monitor the activities is necessary to ensure that processes are under control and properly done at each critical point
  5. Establish Corrective Actions:-you will establish what actions need to be taken if a critical limit is not met. The action must make sure that no unsafe product is released. There must also be an evaluation of the process to determine the cause of the problem and an elimination of the cause.
  6. Establish record keeping procedures:- The HACCP regulation requires that all organisations maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
  7. Establish Verification Procedures:- It is always necessary to verify or validate that the actions or processes are effectively followed. Test the end product, verify that the controls are working as planned. Perform on going verification of the system.

  • Training:-
    Niall offer’s a customized training programme on HACCP for:-

    HACCP - Awareness on implementation and documentation requirements
    HACCP- Internal Auditor training