HACCP (Hazard Analysis and Critical Control Points)
Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
KBS is EIAC (Emirates International Accreditation Center) Accredited for HACCP.
Principles of HACCP
- Conduct a hazard analysis
- Identify critical control points
- Establish critical limits for each critical control point
- Establish critical control point monitoring requirements
- Establish corrective actions
- Establish procedures for ensuring the HACCP system is working as intended
- Establish record keeping procedures
The seven HACCP principles are included in the international standard ISO 22000 FSMS 2011. This standard is a complete food safety and quality management system incorporating the elements of prerequisite programmes(GMP & SSOP), HACCP and the quality management system, which together form an organization's Total Quality Management system.
Other standards, such as Safe Quality Food Institute's SQF Code, also relies upon the HACCP methodology as the basis for developing and maintaining food safety (level 2) and food quality (level 3) plans and programs in concert with the fundamental prerequisites of good manufacturing practices.
The certification process includes following major steps. For further details kindly see procedure for certification system in the download section.
Client submits the application form to KBS (Application for Certification).
- Review of Application by KBS
KBS reviews the application to check if the requisite services can be provided and
accordingly prepares the quotation/ estimate and the contract (Certification audit
- Audit planning
Once the contract is signed, KBS makes the audit programme and inform the client.
Initial certification includes two stages assessment. Recertification includes
only one stage. The assessment is carried out by the team at the sites against the
applicable criteria. The report is provided to client identifying the compliancelevel
- Verification of Non-conformities
Client submits the implemented or proposed action based on the classification
of non-conformity. KBS reviews the actions.
- Certification Decision
KBS takes certification decision based on the report submitted by the audit team.
If decision is in favour of grant of certification, a Certificate is Issued to the
- Surveillance assessment
Surveillance assessment are held as per the periodicity defined and agreed.
First surveillance within 12 months from the date of the stage 2 audit. Certificate
is maintained based on the outcome of the surveillance audit and compliance with
First Surveillance within 12 months from the date of certification decision date.
Before expiry of the certificate, recertification is planned and conducted.