Hazard Analysis Critical Control Point (HACCP) | Certification

Our HACCP audit and assessment services identify potential hazards across your food supply chain, ensuring preventive controls are in place to meet GFSI, ISO 22000, and food safety regulatory requirements.

What is HACCP?

Hazard Analysis Critical Control Point (HACCP), is the internationally recognized food safety system that focuses on the systems needed to identify and manage potential risks of foodborne safety hazards from reaching consumers.

Today, many of the world’s leading manufacturers and vendors use the HACCP system as a basis for their food safety management programs and for compliance with Global Food Safety Initiative (GFSI) audit schemes. The system is a critical element of GFSI-recognised standards such as SQF, FSSC 22000, GlobalGAP, and BRCGS.

What are HACCP hazards?

A hazard is something that is dangerous. A food hazard is something that could make food unsafe or unfit to eat. It’s important you can identify those stages in your business when hazards could be present so they can be removed or reduced to safe levels.

There are three main types of food safety hazards:

Microbiological - involving harmful bacteria
Chemical - involving chemical contamination
Physical - involving objects getting into food

What are the 7 HACCP principles?

Conduct a hazard analysis: Identify potential biological (e.g., bacteria), chemical (e.g., cleaning agents), or physical (e.g., glass) hazards.
Determine critical control points (CCPs): Pinpoint steps where hazards can be controlled (e.g., cooking, chilling).
Establish critical limits: Set measurable standards, like cooking poultry to 75°C.
Monitor CCPs: Regularly check that limits are met (e.g., using thermometers).
Establish corrective actions: Define steps to fix deviations (e.g., re-cook underheated food).
Verify the system: Use audits or tests to ensure HACCP works effectively.
Keep records: Document processes and checks for inspections.

What does a HACCP Audit involve?

Audits focus on the risks and potential causes of food safety hazards and utilizes preventative controls at critical points.

What are Critical Control Points in HACCP?

Critical control points may include the supply chain, employee training and supervision, storage, preparation, handling, cooking to serving. It specifies how each should be carried out and meticulously monitored. HACCP has international recognition as the most cost-effective means of controlling food borne disease and is endorsed as such by the Joint FAO/WHO Codex Alimentarius Commission.

Which companies need HACCP?

HACCP pertains to any organization involved directly or indirectly in the food chain such as:

farms,
fisheries
dairies
meat processors
food service - restaurants, hospitals, and catering services.

What are the benefits of HACCP?

A competent and properly implemented HACCP program can reduce the likelihood of customer complaints or costly recalls and provide your customers, the public, and regulatory agencies assurance that a food safety program is well-managed.

How can Intertek help?

Intertek is an experienced and globally respected food safety certification body, with a complete suite of Good Catering Practice (GCP) and other important food safety and quality standards, such as GFSI-recognised certifications, and ISO 22000:2018.