Hazard Analysis Critical Control Points (HACCP)
HACCP is a preventative food safety management system in which every step in the manufacture, storage and distribution of a food product is analyzed for microbiological, physical and chemical hazards.
HACCP can be critical to your compliance with national or international food safety legislation. It provides a risk management tool that supports other management systems standards across the food industry – such as ISO 22000 Food Safety Management. HACCP outlines good manufacturing processes for all food sectors and can be key to your business when taking part in international trade. It is especially suitable for primary producers, manufacturers, processors and food service operators.
What is HACCP?
This risk management tool is primarily used to manage food safety risks.
A HACCP system allows you to identify hazards and put in place controls to manage these throughout your supply chain during production. The HACCP scheme meets the requirements of the Codex Alimentarius Commission (CAC) – established by the World Health Organisation and the Food and Agriculture Organisation of the United Nations to bring together international food standards, guidelines and codes of practice to ensure fair trade. It can also be used to support the requirements of management standard requirements, such as ISO 22000 Food Safety Management.
What are the benefits of HACCP certification?
Implement internationally recognised food safety hazard controls
Demonstrate your commitment to food safety
Give producers, stakeholders and suppliers confidence in your controls
Align HACCP with ISO 22000 to improve food safety management systems
Effectively manage food safety risks across the whole supply chain
Continually review and improve your system so it stays effective
LIRIDONI has achieved HACCP Certification by implementin and maintaining a HACCP - based Food Safety System at thei facility in Prishtina