Hazard Analysis Critical Control Point (HACCP) techniques are increasingly being used in the food industry and are become a universally accepted method for food safety assurance. The UK’s Food Standards Agency recommends HACCP as the most effective way for food businesses to ensure consumer protection.
The HACCP principles developed by the Codex Alimentarius of the World Health Organisation demand that effective food safety systems are established through the application of systematic approach to hazard and risk analysis.
Benefits of HACCP
- Meet Regulations – applying hazard analysis techniques, such as HACCP can help you meet local food hygiene regulations
- Legal requirements – demonstrate commitment by meeting the demands of legislation and customers and may support a due diligence defense
- Easy integration – HACCP can easily be integrated with an existing management system e.g. ISO 9001, reducing duplication and saving you both time and money