What is HACCP
HACCP is an international directive, which operates proactively in managing food safety issues through a structured approach of a system development that identifies and verifies the risks and their severity caused by recognized microbiological, chemical and physical hazards. HACCP system is mandatory according to Directive 93/43 of the European Union Council, which has been incorporated into National Law (Regulation (EC) No. 852/2004).
HACCP is based on seven principles: the conduct of risk analysis, the determination of the critical control points (CCPs), the establishment of critical limits, the monitoring procedures, the establishment of corrective actions, the verification procedures and the continuous documentation and monitoring.
Target Audience
The requirements of HACCP are applicable to organizations of all types that are involved in any part of the food supply chain, regardless of their size, activity and sector. This includes Organizations of the primary sector (farming, crop production), Organizations of the secondary sector (manufacturing for producing food and feed) and Organizations specialized in storage, distribution, wholesale and retail of food products.
The Benefits
An organization that is implementing HACCP complies with the relevant national and EU policies and legislation, while it avoids malpractices, reduces failures and is prepared to react on a potential food crisis. Through the implementation of HACCP, Organizations achieve continuous improvement of the security and quality of a product, enhance consumer perception of safety for their products/services and acquire a significant competitive advantage in the market.
Certification Process / Required Documents
The Organization interested to achieve certification against HACCP standard requirements CSA and fills in the Client Detail Information.
An initial audit is conducted and if successful, a certificate of compliance is issued that is valid for 3 years, provided that the organization undergoes annual audits.