HACCP Consulting and Training

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. Its principles provide a systematic basis for controlling food safety hazards. Requirements to apply HACCP depend on the product, activity and relevant market or legal framework.

HACCP identifies hazards and establishes controls, emphasizing prevention during production rather than relying only on finished-product inspection.

HACCP can be applied throughout the food chain, from primary production to final consumption, using scientific evidence about health hazards. Effective application strengthens food safety and confidence and can facilitate international trade.

HACCP principles are a core element of food safety planning under ISO 22000. The approach can be integrated with quality management systems such as ISO 9001.

The original article discussed a 2003 HACCP code of practice. That reference is historical; current implementation should consider the Codex General Principles of Food Hygiene, CXC 1-1969, revised in 2022, and applicable sector requirements.

The implementation approach supports businesses of different sizes, including food and beverage producers, processors, distributors, shops, hotels and retailers, as well as related operations such as packaging.

Codex CXC 1-1969 — General Principles of Food Hygiene

Benefits of HACCP

1. Strengthen reputation, competitiveness, market opportunities and customer confidence.
2. HACCP conformity information on labels must follow applicable requirements and scheme rules; management system certification is not automatically product certification.
3. Use permitted marks or certificates in advertising and introductions only within their approved scope and rules.
4. HACCP records may support applicable food safety declaration procedures; they do not replace legal requirements.
5. Provide evidence for the competent authority under applicable inspection arrangements; reduced inspection is not automatic.
6. Support domestic and export contract negotiations without guaranteeing an award.
7. Help demonstrate eligibility for investment or training support programmes where relevant policies apply.

Who can apply HACCP?

• Seafood, agricultural product, food and beverage producers and processors.
• Industrial food or feed production facilities.
• Catering services, restaurants, hotels and other food-related operations.

Organizations can use independent third-party assessment under an appropriate scheme to demonstrate conformity with specified food safety requirements. The applicable scheme and scope should be agreed.

Key features of HACCP

• Systematic: consider production, processing and food-service steps; identify hazards, establish controls and verify effectiveness to maintain food safety.
• Science-based: identify hazards and controls using relevant evidence.
• Product- and process-specific: identify relevant hazards and suitable controls for the food and operation concerned.
• Preventive: control hazards before the product is finished rather than relying only on final inspection.
• Responsive to change: review and update the system when facilities, technology, personnel or food safety information change.

The seven HACCP principles

1. Conduct hazard analysis and identify control measures
2. Determine critical control points (CCPs)
3. Establish validated critical limits
4. Establish a system to monitor CCPs
5. Establish corrective actions
6. Validate the HACCP plan and establish verification procedures
7. Establish documentation and records

Food safety programme topics

The groups below are the service implementation framework described in the original article, not a uniquely mandated Codex clause structure.

1. Leadership commitment

• 1 Organization and responsibilities
• 2 Training
• 3 Nonconforming product and corrective action
• 4 Internal audit

2. HACCP plan

• 1 HACCP team and product analysis
• 2 Flow diagram
• 3 Hazard analysis and control measures
• 4 Critical limits and monitoring
• 5 Corrective and preventive action
• 6 Records
• 7 Verification

3. Food safety practices

• 1 Receiving food
• 2 Food storage
• 3 Food handling
• 4 Food display
• 5 Food packaging
• 6 Food delivery
• 7 Food disposal
• 8 Food recall

4. Quality control

• 1 Procedures
• 2 Good manufacturing, hygiene and agricultural practices
• 3 Identification, traceability and labelling
• 4 Measuring equipment

5. Sales and purchasing

• 1 Sales
• 2 Purchasing
• 3 Supplier selection

6. Documentation

• 1 Document control
• 2 Records

ITVC Global HACCP services

Consulting

Consulting to establish and implement a HACCP-based food safety system

Training

• Awareness and interpretation of HACCP requirements
• HACCP internal auditing skills
• Hazard identification and risk assessment techniques for HACCP