What is HACCP?
HACCP is a preventive management system used to address food safety throughout the supply chain. It stands for Hazard Analysis & Critical Control Points, outlining the first two steps in its own name. Hazards are the kinds of contamination (biological, physical, or chemical) that could happen to food in production. Critical Control Points are the steps in your process where you can use controls to prevent or at least reduce hazards.
HACCP is outlined by the FDA for all food production and manufacturing. There are additional guidelines for dairy, juice, seafood, and retail and food service that consider factors that are more likely in those facilities. HACCP applies to all steps in food production, including everything from raw material production to distribution.
There are 7 basic HACCP principles:
- Hazard Analysis
- Critical Control Points
- Critical Limits
- Monitoring Procedures
- Corrective Actions
- Record-Keeping Systems
- Verification
Why do I need HACCP certification?
Getting your HACCP certification ensures you have staff that is knowledgeable about identifying and preventing hazards in your facility. This certification is required for those who create and implement Food Safety Plans but is also beneficial to other employees in supervisory roles. GFSI includes HACCP requirements for those who audit to the following schemes: BRC, CanadaGAP, FSSC 22000, Global Acquaculture Alliance Seafood – BAP Seafood, GlobalG.A.P., Global Red Meat Standard, IFS, PrimusGFS Standard v 2.1, and SQF Safe Quality Food Code 8th Edition and 8.1.
How does HACCP training benefit me?
Learn how to tie HACCP in with existing programs in your facility for positive audit results and increased consumer confidence. With HACCP training, you work toward certification goals and learn how to properly develop and implement HACCP Plans. HACCP training is beneficial to food safety team members, quality control, quality assurance and food safety managers, team leaders, and line supervisors.
