What is HACCP?
HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food. HACCP is a rigorous food safety management system that aims to minimize or eliminate potential hazards by identifying and controlling them at critical points in the food production process. It is an essential tool for ensuring food safety and quality and is widely used by companies worldwide.
A HACCP System requires identifying and controlling potential hazards at specific points in the process. This includes biological, chemical, or physical hazards. Any company involved in the manufacturing, processing, or handling food products can use HACCP to minimize or eliminate food safety hazards in their product.
HACCP Certification
A food safety professional can obtain their HACCP Certification by completing a HACCP certification course. This course will teach the requirements of HACCP and how to write a HACCP Plan.
7 Principles of HACCP
HACCP Plans are prepared for each process or product and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.
There are 7 principles of HACCP.
Getting Started: HACCP Programs
The core of your Food Safety Management system is your Hazard Analysis-Critical Control Points Plan.
This plan is developed by the food safety team or HACCP team and any necessary outside expertise. Once the preliminary information has been collected, the team will use the information to identify all potential hazards in the ingredients and product.
HACCP Training: Course List and Pricing
Registrar Corp offers convenient 100% online, self-paced HACCP training for all levels and in multiple languages.
FAQs
What is the difference between HACCP and ISO 22000 / FSSC 22000 / SQF / GFSI…
HACCP (Hazard Analysis and Critical Control Points) and food safety certification schemes such as SQF, FSSC 22000 and others are both food safety management systems used by companies in the food industry to ensure the safety and quality of their products.
HACCP is a science-based system that identifies and controls food safety hazards. It involves a systematic approach to identifying and analyzing potential hazards, implementing measures to prevent or control those hazards, and monitoring and verifying the effectiveness of those measures. HACCP is often used as a basis for other food safety management systems, including SQF.
SQF, FSSC 22000, BRCGS, and ISO 22000, on the other hand, are food safety management systems that encompass HACCP principles but also include additional requirements related to quality and regulatory compliance. These systems involve a comprehensive evaluation of a company’s food safety and quality management systems, including documentation, policies and procedures, and facility management practices.
What is the difference between HACCP and a Food Safety Plan (preventive controls) / FSMA / PCQI
HACCP (Hazard Analysis and Critical Control Points) and HARPC (Hazard Analysis and Risk-Based Preventive Controls) are both food safety management systems that aim to prevent food safety hazards and ensure the safety of the food supply. While both systems use a risk-based approach, there are differences between the two.
HACCP is a preventive system that identifies and controls hazards at critical control points in the food production process. It is primarily used in the manufacturing and processing of food products.
The FSMA Food Safety Plan is a preventive system that focuses on identifying and controlling hazards throughout the entire food supply chain. FSMA requires companies to identify and control potential hazards throughout the entire production process, from raw materials to finished products. FSMA places greater emphasis on preventive controls that are designed to address potential hazards before they occur, rather than relying solely on monitoring and corrective actions.
HACCP Training
We offer convenient, online, self-paced HACCP Training for various roles in a food facility.
