HACCP

NCS International has developed HACCP criteria for domestic food producers, manufacturers and food service organisations that need to demonstrate to their suppliers and customers that they have implemented a system of food safety hazard controls based on the principles and practice outlined in Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its Application, issued by the Codex Alimentarius Commission.

*  "HACCP is a system which identifies, evaluates, and controls hazards which are significant for food safety. HACCP is a process control technique which is used internationally to provide assurance that food is safe for consumption."

Implementation of HACCP requires identification, assessment, and control of food hazards, including identification of critical control points (from growing to consumption), establishment of critical limits in key characteristics, monitoring of procedures, and a corrective action plan to be used when limits are exceeded. Like any management system, it also includes requirements for documenting and verifying to ensure that the system is meeting its goals.

The international guideline for HACCP and all HACCP-based food safety management systems is the seven HACCP Principles and twelve Application Steps outlined in Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its Application, issued by the Codex Alimentarius Commission of the World Health Organisation (WHO) and Food & Agriculture Organisation (FAO) of the United Nations (Alinorm 97/13A, Appendix ll).

How can my organisation implement HACCP?

NCS International has created the HACCP & ISO 22000 Management Systems Booklet to assist companies in knowing what is expected in the audit process. This booklet outlines the NCSI HACCP criteria demonstrating how HACCP is to be applied to your organisation. Click here to download the HACCP & ISO 22000 Management Systems Booklet.

For more information, and to find out how we can help, please email us on info@ncsi.com.au, or call on 1300 856 554.

* Hazard Analysis Critical Control Point (HACCP) System
and Guidelines for its Application, Codex Alimentarius
Commission, Alinorm 97/13A, Appendix ll.