HACCP is a prevention-based food safety system. It provides a systematic method for analysing food processes, determining the possible hazards, and designating the critical control points necessary to prevent unsafe food from reaching the consumer. HACCP is based on the Codex Alimentarius developed by the Food and Agricultural Organization of the United Nations and the World Health Organization.

Combine with good practice prerequisites
HACCP, together with the prerequisites Good Hygiene Practice and Good Manufacturing Practice, form the food safety elements which provide the tools and methods to ensure safe food. Good Hygiene Practice follows the food chain from primary production to final consumption. It outlines necessary food production hygiene conditions. Good Manufacturing Practice is a quality insurance tool.

Combine with a management system
It is recommended that you combine your food safety system with a Quality Management System, e.g. ISO 9001 compliant. An efficient Quality Management System ensures that everyone is clear about who is responsible fro doing what, when, how, why, and where. When combining the food safety elements with the management system elements, you get an overall Food Safety Management System.

Where do I go from here?
For third party certification, you need to implement an effective Food Safety Management System complying with the requirements of the standards. The first step is to get on the road to certification.