Food certification

Hazard Analysis and Critical Control Points (HACCP)

What is HACCP?

HACCP is an internationally recognized, science-based, food safety system that is used to help ensure the manufacture of safe food products.

HACCP is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards, including those caused by cross-contamination.

Who standardises HACCP?

HACCP methodology has been standardised internationally by the Codex Alimentarius Commission which was created by the Food and Agricultural Organisation (FAO) and the World Health Organization (WHO) of the United Nations to develop food standards.

What are the benefits of HACCP Certification?

Current and predicted hazards can be identified and removed
Provides greater confidence in product safety
Remedial action can be taken during production, i.e. before serious problem occur
Control parameters are relatively easy to monitor, i.e. temperature, water activity, pH, texture…
More cost-effective than microbiological or chemical analysis
Operation is controlled on the premises
All staff can be involved with product safety
Reduced product loss
Complementary to quality management systems, i.e. ISO 9001, ISO 22000
Internationally recognised
Application of HACCP system can promote international trade by equalising food safety control systems in the world.
Ensures you are compliant with the law
Applies to whole system not selected sampling point
Due diligence defence in court.

ISO-22000: Food Safety Management System

ISO 22000 sets out the requirements for a food safety management system and can be certified to it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe.

FSSC 22000

What is FSSC 22000?

The Foundation for Food Safety Certification (FSSC 22000) enables auditing and certification of food safety systems of organisations which process or manufacture:

perishable animal products (i.e. meat, poultry, eggs, dairy and fish products)
perishable vegetal products (i.e. fresh fruits and fresh juices, preserved fruits, fresh vegetables, preserved vegetables)
products with long shelf life at ambient temperature (i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt)
(bio)chemical manufacturing i.e. vitamins, additives and bio-cultures (but excluding technical and technological aids)
food packaging manufacturing (i.e. direct or indirect contact with the food).

The FSSC 22000 certification scheme has been developed and is maintained by the Board of Stakeholders of the Foundation for Food Safety Certification.

What are the benefits of FSSC 22000 certification?

International harmonisation of food safety standards
Supply chain approach
Uses existing, independent, international standards
When you have FSSC 22000 in place, you automatically comply with the specifications for ISO 22000, ISO 22002-1, PAS 223 and ISO 22003
Stakeholder approval & commitment (industry, retailers)
In-depth and rigorous food safety audits
Independent scheme management
Transparency
Non profit scheme.