The Hazard Analysis and Critical Control Points Concept
HACCP analyses significant food safety risks in relation to consumer health.
These risks are particularly acute at certain critical control points (CCPs): it is possible and advisable to manage the process at these points in order to minimize or eliminate health hazards.
In the Buisness-to-Buisness area, food safety systems are usually already standard because of customer requirements. For some smaller companies, however, the effort involved in implementing ISO 22000 or FSSC 22000 seems too complex. But even if customers do not explicitly demand it and the size of the company is manageable, companies should at least consider certification of an HACCP concept in order to have their working methods independently reviewed and to ensure the long-term success of the company.
An HACCP concept can be tested completely separately, but can also be easily integrated into an existing quality management system according to ISO 9001. This also minimizes the audit effort for combined audits.
The basis of the HACCP concept is the Codex Alimentarius food code. It is based on seven principles:
- systematic identification and analysis of possible hazards
- determination of critical control points (CCPs)
- determination of limit values
- setting up monitoring measures
- determination of corrective measures
- checking and controlling the measures (= verification measures)
- documentation of measures carried out