ProtocolFoods - Version HACCP -Hazard Analysis and Critical Control Points Software Tool

Conduct a Hazard Analysis
Identify potential hazards that could affect food safety, including biological, chemical, and physical risks.

Determine Critical Control Points (CCPs)
Identify points in the process where controls can be applied to prevent or eliminate hazards.

Establish Critical Limits
Define the maximum or minimum values for each CCP to ensure hazards are controlled.

Implement Monitoring Procedures
Develop procedures to regularly check CCPs and ensure they are within critical limits.

Establish Corrective Actions
Plan actions to take when monitoring shows a CCP is not within the established limits.

Verify the System Works
Validate that the HACCP plan is effective and functioning as intended.

Maintain Records and Documentation
Keep detailed records of all HACCP procedures and outcomes to ensure transparency and compliance.

Implementing HACCP helps businesses identify and manage risks before they become a problem, ensuring the safety of their products and protecting consumers. It also helps companies comply with regulatory requirements and improves operational efficiency.

HACCP is a fundamental prerequisite for achieving SQF certification, as it forms the backbone of the SQF Food Safety Code's requirements.

A well-implemented HACCP system not only simplifies the SQF certification process but provides the systematic approach to food safety management that certification bodies look for during audits. Companies with robust HACCP programs typically find it easier to demonstrate compliance with SQF requirements.

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