Food safety certification providers

		HACCP (Hazard Analysis Critical Control Point) is a food safety assurance system that allows to food processors, catering industries and food service industries to control the risk of food borne disease and to offer to their consumers safe products.

		The implementation of HACCP requires 7 steps:

	•	Conduct a hazard analysis.
	•	Identify the critical points in the process where a hazard can be prevented, eliminated or reduced to an acceptable level.
	•	Establish critical control limits for preventive measures associated with each identified critical control point (CCP).
	•	Establish CCP monitoring requirements.
	•	Establish corrective action to be taken when monitoring indicates that there is a deviation from the established critical limit.
	•	Establish effective record-keeping that document the HACCP system.
	•	Establish procedures for verification that the HACCP system is working correctly.


		Assemble HACCP Team
		Describe product
		Identify intended use
		Construct flow diagram
		On site confirmation of flow diagram
		List all potential hazards
		Conduct a hazard analysis
		Consider control measures
		Determine CCPs
		Establish critical limits for each CCP
		Establish a monitoring system for each CCP
		Establish corrective actions
		Establish verification procedures
		Establish documentation and record keeping