GMP/HACCP - Introduction

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.

GMP/HACCP-Benefits

There are numerous benefits of implementing GMP/HACCP. These include: 

• Improving its ability to respond to regulatory compliance issues
• Improve awareness of food-borne illness
• Global market entry/ protect brand
• Control risk

GMP/HACCP-Key features

• The Food Safety Management Systems reaches beyond the hazard analysis critical control point and also incorporates management systems principles similar to those found in ISO 9001. You will be building a system to manage quality and continual improvement throughout your organization. It will reach beyond the control systems that we have discussed above and into how you plan and manage quality into your organization.