HACCP Hazard Analysis and Critical Control Point

Posted in Food Standards, ISO Standards

HACCP Hazard Analysis and Critical Control Point

HACCP outlines the principles defining the requirements for effective control of food safety. The HACCP food safety management system help organizations focus on the hazards that affect food safety and systematically identify them by setting up critical control limits at critical control points during the food production process.

The 7 principles of the HACCP system set the basis for the requirements for the application of HACCP, which are:

  1. Analysis of food hazards
  2. Identification of Critical Control Point (CCP)
  3. Establish critical limits
  4. Establish CCP monitoring system
  5. Establish corrective action when CCP is deviated from critical limit
  6. Verification to confirm HACCP system is working effectively
  7. Establish documents and records

Benefits of HACCP Certification:

  1. Cost savings from lower wastage and rejects
  2. Demonstrate commitment to provide safe food products
  3. Able to continuously improve for better business performance
  4. Ensure proper food safety controls is implemented and maintained
  5. Recognition for attaining the international recognised level of  food safety

How Can Nexus TAC Help?

Nexus TAC provides HACCP system training and consultancy services. We offer specialized expertise and extensive practical experience to assist client in developing management systems from the initial concept to establishment and successful implementation of the management systems.

We use the following consultation approach to assist you in achieving certification:

  1. Identify areas requiring improvement or development within your current Management System
  2. Prepare a strategic action plan, in conjunction with your company personnel, to address those improvement areas and assist with the communication of these requirements to key personnel at all levels
  3. Provide system-related trainings for your company personnel to create awareness and provide them with the necessary knowledge and skills in the implementation of systems
  4. Provide assistance and advice on the development and implementation of systems, including preparation of documentation
  5. Advise and assist, if required, with the preparation and submission of applications to your certification body
  6. Assist with the development of internal auditing procedures and training
  7. Conduct internal audit to ensure the effective implementation of the management system prior to final audit by your certification body
  8. Conduct Management Review Meeting to review performance of management system and identify areas for improvement prior to final audit by your certification body

Our customised in-house training services include

  1. HACCP Food Safety Management System Awareness
  2. Understanding, Documenting and Implementing HACCP
  3. Internal Audit of HACCP Food Safety Management System



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