HACCP – Hazard Analysis and Critical Control Points


    Hazard analysis and critical control points or HACCP (/ˈhæsʌp/) is a systematic preventive approach ( a tool) to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe. HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc

    HACCP based procedures provide businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. … Food safety standards increase. Ensures you are compliant with the law.

    HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional “produce and sort” quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process. HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems.


    10 Reasons for your Organisation implement HACCP :

    1. External Verification: Confidence that your business maintains stringent food safety/quality standards
    2. Good Business Sense: Many companies will not buy from a manufacturer or producer unless they are HACCP certified. All major supermarkets require suppliers to have a 3rd party HACCP based audit carried out
    3. Reduce/minimise the risk of costly food recalls and foodborne illness
    4. Provides evidence of due diligence in regard to the maintenance of food safety and quality
    5. Sound business practice maintained through validation/verification requirements of a SQI-HACCP system
    6. Can help identify process improvements and implementation of ongoing continuous improvement within your organisation
    7. Facilitates better understanding of food safety issues throughout the organisation most particularly regarding improved staff training regime, GMP and ongoing continuous improvement regarding food safety and quality
    8. Improves staff morale and motivation through a cleaner working environment and accentuation/endorsement of staff knowledge of food safety/quality within your operation
    9. SQI-HACCP certification is a means of formalising a commitment to food safety/quality within your organisation and it’s a realistic preventative approach to food safety/quality
    10. Enhances customer satisfaction/reduces dissatisfaction and reduces customer concern regarding food safety/quality of your organisation’s product.


    ISOLOGIC has developed a streamlined method for HACCP implementation in a logical and easy to understand and follow way.

    How? We implement the HACCP system for you, we provide you with all necessary documentation and Forms and then we train all relevant staff (Managers/Supervisors) how to use it. This includes all required Good Manufacturing Procedures (GMP’s ) which are also called Pre-Requisite Program (PRP)

    While Top Management is needed in some of the sessions the majority of the Implementation work is done with the persons you appoint as your HACCP Team and HACCP Team Leader ( HTL).

    For information on the Implementation process, duration and cost please here Click Hereand complete the Quick Response Form.