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HACCP PROGRAMS

Our Services

Food manufacturing and processing is becoming progressively more challenging with increasing retailer, supplier, and legal requirements for Hazard Analysis and Critical Control Point (HACCP) plans and certification to the Global Food Safety Initiative (GFSI). Our food safety experts provide all of the services you need to meet these demands.

 

​​​Our HACCP Programs 

We offer a variety of programs dedicated to HACCP including: 

  • A comprehensive 2-day HACCP Training Workshop certified by the International HACCP Alliance

  • Development of HACCP Plans for all types of food manufacturers

  • Creation of Flow Charts

  • Hazard Identification and Analysis

  • Critical Limits, Monitoring Solutions and Corrective Actions

  • Guidance for HACCP Plan Implementation

Technologist in food processing factory controlling process of apple fruit selection and p

7 HACCP Principles 

The National Advisory Committee on Microbial Criteria laid out the latest version of HACCP in the International Journal of Food Microbiology, in 1992. The Committee set out 7 Principles defining the HACCP process. 

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  1. Conduct a hazard analysis. Prepare a list of steps in the process where significant hazards can occur and describe the preventive measures.

  2. Identify the Critical Control Points (CCPs) in the process.

  3. Establish critical limits for preventive measures associated with each identified CCP.

  4. Establish CCP monitoring requirements. Establish procedures for using the results of monitoring to adjust the process and maintain control.

  5. Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.

  6. Establish effective record-keeping procedures that document the HACCP system.

  7. Establish procedures for verification that the HACCP system is working correctly.

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Food Safety the Right Way.

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