HACCP is a preventative approach to food safety and pharmaceutical safety which addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
What is HACCP?
HACCP (Hazard Analysis and Critical Control Point) techniques are increasingly used in the food industry throughout the world.
HACCP principles, developed by the Codex Alimentarius of the World Health Organisation, demand that organisations establish effective food safety systems through the application of a systematic approach to hazard and risk analysis.
This systematic preventative approach to food safety and pharmaceutical safety addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. This standard is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards. The system is used at all stages of food production and preparation processes.
Who can use HACCP?
All organisations who play a role in the food and pharmaceutical supply chain.
Benefits of HACCP
Commitment - increasingly companies within the food chain must be able to demonstrate an effective HACCP system, depending on varying local and national requirements. Meeting local food hygiene regulations and applying hazard analysis techniques, such as HACCP, add to what may already seem to be a complex and daunting process for those in the food chain. However, taking a formalised approach to assuring food safety helps you demonstrate your commitment by meeting the demands of legislation.
Trust - from your customers and stakeholders who see that you take a serious and managed approach to food safety.
Competitive - you will stand out from your competitors who do not have this standard and it will help you to become a supplier of choice.
LRQA's HACCP assessments are designed for organisations that wish to demonstrate the effectiveness of their product safety and the hygiene critical elements of their operations.
Certification - LRQA offers an extensive and challenging HACCP assessment and certification service accredited by the Dutch Council for Accreditation (RvA), the Requirements for a HACCP based Food Safety System.
Individual assessment - LRQA also offers an alternative HACCP assessment service to existing clients that do not require accredited certification, but that still want to benefit from an LRQA assessment of their systems for ensuring food safety. These assessments use the HACCP principles detailed in Codex Alimentarius as reference criteria.
Integrated systems - The HACCP system assessment services can be provided to complement existing LRQA ISO 9000 approvals, saving both time and money, by accommodating any duplication within the systems. Alternatively, these services can be provided to organisations that do not have ISO 9000 certification. We also offer HACCP assessment together with other food standards such as the BRC standard.
Choose one of the actions below.