What is HACCP? HACCP is a systematic method using seven principles for analyzing a food process and determining the possible chemical, physical, and biological hazards within that process.
What does H-A-C-C-P stand for? H-A-C-C-P stands for "Hazard Analysis and Critical Control Points."
What is HACCP-9000®? HACCP-9000® is an international program that integrates HACCP, ISO 9000, and food hygiene practices into one management system to assure food safety and quality for a food/beverage facility, or a foodservice establishment, anywhere in the world.
What is ISO 9000? ISO 9000 is a set of global standards that provides quality assurance requirements and quality management guidance to promote quality consistent quality practices. The standards define the critical elements that must be taken into consideration to produce a quality product.
What are Food Hygiene Practices? Food Hygiene Practices (FHPs) are the fundamental sanitation precepts upon which all food processing and handling establishments must operate. They are the foundation for food safety and involve good, basic sanitation, as is embodied in the Codex Alimentarius Codes of practices.
What are the steps to HACCP-9000® Registration? HACCP-9000® Registration, through NSF-ISR, is achieved through a five part process that includes application for registration; HACCP Plan validation and on-site HACCP Plan audit; HACCP-9000® Quality Manual and on-site readiness review; HACCP-9000® registration audit; and the actual HACCP-9000® registration.
Is the HACCP-9000® Registration a one time process? The HACCP-9000® Registration is a continuous process that begins with the initial registration and than continues with on-going surveillance audits that are performed semi-annually to confirm continued conformity and to verify ongoing management review and continuous improvement by the company.
