HACCP
Many companies need to implement or strengthen their HACCP system, whether due to regulatory requirements, client demands, or as a step toward a GFSI-recognized certification such as FSSC 22000.
Who is it for?
Companies implementing HACCP for the first time, or that already have it documented but need to strengthen or update it.
What it includes
- Diagnosis of the existing HACCP system (if any)
- Training and support for the internal HACCP team
- Hazard analysis and determination of critical control points (CCPs)
- Definition of critical limits, monitoring, and corrective actions
- Design of the verification system and HACCP plan documentation
How we work
- Formation and training of the HACCP team
- Product description and flow diagram
- Hazard analysis by process stage
- Determination of critical control points and critical limits
- Design of monitoring, corrective actions, and verification
- Final documentation of the HACCP plan
Frequently asked questions
What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is a preventive system, based on Codex Alimentarius principles, that identifies significant physical, chemical, and biological hazards in a production process and defines the points where they must be controlled to ensure food safety.
Is HACCP mandatory?
It depends on the type of product, the target market, and your clients' requirements: in several sectors and for certain export markets it's required by regulators, customers, or distribution channels. We recommend discussing your specific case with us to clarify what applies.
How long does it take to implement a HACCP system?
It varies depending on plant size, process complexity, and the prior state of Good Manufacturing Practices — we don't give generic timelines because they depend directly on those factors. We assess it in the initial diagnosis.
Let's talk about your project
Tell us what you need and we'll guide you through the next steps.