QualiFood

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 only where appropriate
  • Definition and substantiation of critical limits
  • Clear separation of validation, monitoring, corrective action, and verification activities
  • Change-management criteria, records, and HACCP plan documentation

How we work

  1. Formation and training of the HACCP team
  2. Product description and flow diagram
  3. Hazard analysis by process stage
  4. Determination of critical control points and critical limits
  5. Design of validation, monitoring, corrective actions, verification, and records
  6. Final documentation of the HACCP plan
Service scope: Codex Alimentarius CXC 1-1969 provides the international HACCP framework. In Chile, Article 69 of the Food Sanitary Regulation requires systematic, auditable GMP and requires HACCP for establishments determined by the health authority under the applicable technical rule; Exempt Resolution No. 187/2008 sets prioritization criteria. Applicability must be assessed for each establishment, activity, product, and market or customer requirement.

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 cannot be determined from the sector name alone. Article 69 of Chile's Food Sanitary Regulation requires HACCP for establishments determined by the health authority under the applicable technical rule, and Exempt Resolution No. 187/2008 sets prioritization criteria. Market and customer requirements may also apply, so each scope must be reviewed specifically.

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.

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