FSSC 22000

Hazard Analysis Critical Control Point

Explains HACCP in an easy-to-understand manner. The change is obvious, this time applied to the HACCP standard with specific implications. This redesigned standard offers a value proposition for all organizations of all sizes to further enhance customer satisfaction. HACCP – very important requirements for food hygiene or health maintenance. It was first issued to highlight food safety issues in general as a guideline.

Hazard Analysis and Critical Control Points Food Safety Systems

HACCP is the principle of product safety management that are widely recognized and applied in the manufacture, processing, handling and service of food. HACCP implementation is a legal requirement for the food industry in many countries. By partnering with a quality management system, food organizations can manage food safety under an internationally recognized management system structure. HACCP principles require the identification of critical control points in a manufacturing or service process and the establishment of food safety controls.

Benefits of HACCP Standards

Achieve Consistent Product or Service Quality and Legal Hygiene Compliance Formalize Good Labor Practices Ensure Customer Satisfaction and Add Value to Food Safety Service Recognized internationally as well-run organizations and businesses with food safety management Promote products and services better through marketing Employees know what to do and how to Have Better Business Management Attract New Customers and Markets HACCP standard is based on the following principles. Principle 1 – Conducting a Hazard Analysis Principle 2 – Establishing Critical Control Points Principle 3 – Establishing Critical Control Points Principle 4 – Establishing Monitoring Procedures Principle 5 – Establishing Corrective Action Procedures Principle 6 – Establishing Verification Procedures Established Principle 7 – Established Recordkeeping Procedures