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HACCP Food Safety

Understanding HACCP Food Safety

Know more about HACCP Food Safety, its principles, its difference from ISO 22000 and how being certified to it can benefit organizations in the food supply chain.

HACCP food safety is a highly recognized system in the food supply chain aiming to achieve or maintain high quality food production and distribution through risk preventive approach. ISO 22000 of International Organization for Standardization derived its basis from the principles of HACCP food safety.

orange injected with hazardous green liquid
The aim of HACCP food safety is to minimize, if not eliminate, the hazards in the food supply chain. This system covers prevention methods implemented and practiced in all the stages of the food supply chain – from production, preparation, packaging and distribution. This means all organizations or entities involved in the process of producing, manufacturing and selling food are liable to adhere in HACCP food safety measures.

Prior to initial safety compliance audit for food producers, manufacturers and distributors, accredited ISO consultants can provide HACCP training in order to achieve certification by emphasizing on its seven principles. The first principle in HACCP food safety is to determine the hazards and come up with a plan to prevent or eliminate them. Any substances, processes or properties that may be unsafe to human consumption are classified as hazard. The second principle is the identification of critical control points (CCP). These are steps or procedures in the manufacturing or distribution of food that can be controlled in order to minimize, if not eliminate or prevent, food safety hazards. The third principle is the establishment of critical limits to the identified critical control points by setting minimum and maximum value to these limits. The fourth principle in HACCP food safety is the creation of monitoring procedures to critical control points while the fifth principle is about the implementation of corrective actions when critical limits are reached or exceeded. The sixth principle is about maintenance of efficiency and effectiveness of the deployed HACCP food safety system. This may include the organization’s reviews and verification procedures to validate the efficiency of the current HACCP food safety measures. The seventh principle generally covers documentation and record keeping of all HACCP compliance activities such as hazard analysis, preventive measure plans, monitoring records, critical control points and their critical limits, verification process, preventive and corrective measure activities.

Contrary to common knowledge, there is a huge difference between ISO 22000 and HACCP food safety. ISO 22000 is generally a standard that specifies certain requirements in food safety management. HACCP food safety principles are a part of these requirements therefore it will not be replaced by ISO 22000 although HACCP is a discipline.

HACCP Food Safety Training

ISO consultants such as QSE consultants have been providing HACCP Food Safety training so organizations can benefit in terms of regulatory compliance, quality output and profitability. With more than 20 years of lean consulting, Quality Systems Enhancement helped organization in the food supply chain achieve HACCP food safety and ISO 22000 certifications. Contact QSE today for more information.

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