Food Safety

Food Safety (HACCP) Consultancy

HACCP criteria has been developed for domestic food producers, manufacturers and food service organisations that need to demonstrate to their suppliers and customers that they have implemented a system of food safety hazard controls.


This is based on the principles and practice outlined in Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its Application, issued by the Codex Alimentarius Commission.


HACCP is a system which identifies, evaluates, and controls hazards which are significant for food safety. HACCP is a process control technique which is used internationally to provide assurance that food is safe for consumption.


Implementation of HACCP requires identification, assessment, and control of food hazards, including identification of critical control points (from growing to consumption), establishment of critical limits in key characteristics, monitoring of procedures, and a corrective action plan to be used when limits are exceeded. Like any management system, it also includes requirements for documenting and verifying to ensure that the food safety system is meeting its goals.


Underlying food safety programs, the principles of HACCP are:


  • Hazard analysis
  • Identifying critical control points
  • Establishing critical limits
  • Monitoring
  • Taking corrective action
  • Keeping records
  • Verifying results

If better Food Safety (HACCP) Management or certification is something you want, our consultants will be able to help you.


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