HACCP System

What is the HACCP System?
HACCP stands for Hazard Analysis and Critical Control Points, and it is a globally recognized system for ensuring food safety.
The system focuses on identifying hazards (biological, chemical, physical) that may threaten food safety, and establishing preventive controls at critical points along the production and handling chain.
HACCP is a preventive tool that ensures the production of safe, contaminant-free food, and is applied at all stages of the food chain—from production to consumption.

What is the importance of the HACCP system?
HACCP is a fundamental requirement in the food sector and is applied in food factories, restaurants, hotels, packaging companies, food warehouses, slaughterhouses, and farms.
The HACCP system aims to:
• Ensure food safety through proactive hazard control.
• Prevent contamination instead of merely detecting it after it occurs.
• Comply with national and international food regulations.
• Reduce foodborne illnesses and poisoning incidents.
• Enhance consumer, client, and supplier trust.
• Improve process quality and reduce waste from spoilage or product recalls.
• Strengthen the organization’s image in the market and increase export opportunities.
• Meet the requirements of international markets and large supply chains.

How is the HACCP system implemented?

1. Form a specialized HACCP team from various departments.

2. Describe the product and determine its intended use.

3. Develop and confirm a process flow diagram.

4. Conduct hazard analysis and identify Critical Control Points (CCPs).

5. Establish critical limits for each CCP.

6. Set up a monitoring system for each CCP.

7. Define corrective actions in case of deviations.

8. Document the system and maintain records.

9. Conduct periodic reviews for continuous improvement.

Is HACCP a certification?
Yes, organizations can obtain HACCP certification from accredited bodies as proof of implementing the system and committing to food safety.

What is the validity of the HACCP certification?
HACCP certification is typically valid for three years, provided the organization maintains consistent and effective implementation of the system.
During this period, the organization undergoes:

Surveillance Audits
• Usually conducted annually by the certification body.
• Aim to verify the continued effectiveness and compliance with the HACCP system.

Recertification Audit
• Conducted before the end of the third year to renew the certification.
• Involves a comprehensive review of the HACCP-based food safety system.