Food safety programs

What is HACCP?

HACCP stands for risk Analysis and Critical Control Points

HACCP is based on recommendations published by CODEX Alimentarius. It defines food safety requirements for use by organizations in the food industry to provide objective evidence of their ability to supply food or beverages that meet consumer requirements and legal requirements.

Requirements of the HACCP Food Safety Program

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.

TQCSI Certification Process:
  • 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.
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