HACCP

HACCP (Hazard Analysis Critical Control Point) is the internationally recognized risk-based system for managing food safety.
Ariel view of green fieldsc

As described in the Codex Alimentarius, HACCP provides the general principles of food hygiene from primary production through final consumption, highlighting key hygiene controls at each stage. Built on the foundation of effective prerequisite programs such as training, pest control and sanitation, HACCP applies control measures to prevent, eliminate or reduce significant hazards to an acceptable level.

History

HACCP was developed in the 1960s by the Pillsbury Company in response to NASA’s request for a preventative food safety system for astronauts. It has become the standard for food safety management systems around the world.

Applications

HACCP can be applied to all stages of a food supply chain, from food production and preparation processes, to packaging and distribution. The U.S. Food and Drug Administration (FDA) and Department of Agriculture (USDA) both require HACCP programs for juice, seafood, and meat and poultry.

Benefits

NSF International has been providing HACCP services for many years and is a longstanding and credible HACCP training provider, recognized by the International HACCP Alliance and the Seafood HACCP Alliance.

With decades of food safety and HACCP expertise, NSF is well poised to provide HACCP certification.

HACCP certification helps food manufacturing sites:

  • Demonstrate an actively maintained and continuously improving food safety system
  • Meet customer (e.g. co-packer, retailer) requirements with confidence
  • Provide a complete overview of the interaction of the food safety systems used on-site
  • Contribute to HACCP review and verification activities to ensure documentation is aligned with site procedures

In addition, certification provides:

  • Increased internal and external confidence in your products, which translates to greater credibility with global customers/partners and international breadth and recognition to ensure global appeal
  • Reduced risk of producing unsafe products, due to effectively implemented and managed programs

GFSI, FSMA and HACCP

HACCP-based food safety programs are required for Global Food Safety Initiative (GFSI) standards (such as SQF, BRC, IFS, FSSC 22000, etc.) and HACCP is the basis for preventative controls as set forth in the Food Safety Modernization Act (FSMA).

NSF provides a variety of services related to FSMA and GFSI, including HACCP certification. Our HACCP certification program can be used to evaluate the effectiveness of the implementation of the Codex principles and to ensure that a site’s activities meet those described in the HACCP plan. Depending on the identified need, NSF can provide certification and, separately, training and consulting relating to any of these areas.

Ready to Begin the Process?

Contact us with questions or to receive a quote.