The HACCP-based food safety program requires organizations to:

• appoint a HACCP team
• to develop and implement a HACCP food safety plan
• to develop a Food Safety Manual that briefly discusses the sections of the HACCP Code
• to apply food safety methods
• to develop and implement procedures, especially for each of the critical control points
• to implement record keeping for monitoring critical control points
• to ensure that personnel are competent and understand their responsibilities
• monitor food safety inconsistencies
• conduct internal audits of the food safety program.

Documentation requirements:

• Food Safety Plan
• Food Safety Guide
• Procedures
• Records for monitoring CCT (critical control points)
• Register of nonconformities.

Benefits of the HACCP-based food safety program:

• demonstrate due diligence, comply with regulatory and customer requirements
• enhance company profile and reputation
• greater marketing opportunities
• minimize risks and reduce food hazards
• increased protection against false accusations of food poisoning
• improved food safety indicators
• competent and authorized employees.

• Contact your TQCSI office and request pricing or apply online (fill out the form below) - TQCSI needs to know what your business is doing and how many employees (full-time equivalent)
• to prevent delays, don’t wait until your HACCP is fully implemented.