HACCP (Hazard Analysis Critical Control Points) is a food safety system that starts from the supply of raw materials in the food chain. It involves hazard analyses at every stage of the food chain, such as food preparation, processing, production, packaging, storage, and transportation. At critical points, control measures are determined to prevent any issues from occurring. In summary, HACCP is a system that identifies, evaluates, and controls food safety hazards.

HACCP is one of the most vital components of food safety and food quality. The HACCP standard is based on the Total Quality Management (TQM) system and the ISO 9001 Quality Management system. It is defined as the Total Quality Assurance system and the combined use of Hazard Analysis and Critical Control Points. The hygiene practices, prevention of contamination risks, and good production practices of food—essential to human life—emerged from the Good Manufacturing Practices (GMP) system. HACCP is the foundation of the ISO 22000 Food Safety Systems today and serves as a basis for food safety standards worldwide. In addition to the food industry, it is also applied in the pharmaceutical and cosmetics industries.

HACCP Basic Stages

The HACCP implementation process includes the following key stages:

• Creation of a staff team responsible for HACCP implementation
• Defining the products for HACCP
• Explaining the purpose of the HACCP products
• Writing HACCP business processes
• Controlling HACCP processes
• Determining personnel responsible for critical control points within the HACCP process
• Defining products and business processes, implementing, and controlling these applications

Company Gains with HACCP Training

Implementing HACCP training brings the following benefits:

• Increased Customer Trust: Consumers are assured that food products are safe and reliable.
• Prevention of Issues: By working with a preventive approach, HACCP minimizes product recalls, disposal, and reprocessing.
• Enhanced Product Quality: HACCP helps establish control over critical points that ensure consumer health is protected.
• Reliable Food Production: HACCP documentation allows you to produce and sell food with confidence.
• Increased Consumer and Retailer Confidence: HACCP training strengthens trust with consumers, customers, retailers, and government agencies.
• Improved Brand Reputation: The HACCP verification process enhances your corporate image.
• Regulatory Compliance: The HACCP plan provides support when subjected to inspections by authorities.
• Business Growth: HACCP implementation can lead to increased market reach and new customer acquisition.
• Auto-Control System: By obtaining HACCP certification, you implement an effective self-control system in your business.
• Customer Demand Compliance: Contacting HACCP certification bodies ensures compliance with customer requirements.
• Legal Compliance: HACCP certification ensures compliance with legal regulations in the food industry.

Who Should Apply the HACCP System?

The HACCP system is designed for all food-related businesses. It is essential for organizations that produce, process, distribute, and market food and food contact materials. The system helps prevent risks and hazards that may arise from food, providing corrective and preventive actions. Specific industries that should implement HACCP include:

• Food production facilities
• Food ingredient manufacturing facilities
• Meat processing plants
• Meat cutting facilities
• Food outlets
• Catering companies
• Restaurants and cafes
• Logistics and storage organizations
• Farmers
• Packaging manufacturers
• Food equipment suppliers

In today’s food market, it is a necessity for all organizations in contact with food to implement the HACCP system.

HACCP Certification Process

The steps to obtain HACCP certification include:

• Determining the HACCP system responsible team
• Defining the products
• Establishing food business processes
• Verifying business processes
• Performing hazard risk assessments
• Determining Critical Control Points (CCPs)
• Identifying monitoring activities for CCPs
• Defining corrective actions for non-conformities in food safety activities
• Establishing business process procedures
• Creating instructions
• Implementing a document registration system
• Applying to the certification body
• Planning the audit day
• Performing the audit
• Addressing non-conformities during the audit
• Preparing and approving the HACCP Certificate

QIS CERTIFICATION

The HACCP concept is based on existing hygiene standards, meeting legal requirements. Its goal is to identify foodborne health problems of physical, chemical, or microbiological nature, calculate their likelihood, and implement measures to avoid or minimize these hazards during food production. Regular updates of the hazard analysis are necessary, especially when introducing new products or technological changes. The benefits of the HACCP service provided by QIS Certification to your organization are as follows:

Benefits for Your Organization:

• Identification, evaluation, and control of health risks
• Proof of completion of required actions
• Enhanced consumer safety and reliability
• Increased product safety and reduced product liability risks
• Competence in managing food hazards

After a food production facility undergoes inspection by an impartial institution based on the HACCP standard, it receives the HACCP Certificate. The certification is valid for 1 year, with interim audits held annually.