HACCP: Hazard Analysis Critical Control Point


Target Audience

The requirements of HACCP is applicable to organizations of all types that are involved in any part of the food industry, regardless of their size. This includes organizations of the primary, secondary and distribution sector such as farming, crop production, manufacturing for producing food and feed, storage, distribution, wholesale and retail of food products.

The benefits of HACCP

  • In compliance with the relevant national and EU policies and legislation
  • Strict avoidance of malpractices
  • Reduced failures
  • Constant improvement of security and quality
  • Direct consumer attraction
  • Economic advantage

Certification Process / Required Documents

Active Business International conducts an initial audit and if successful, a certificate of compliance is issued that is valid for 3 years, provided that the organization undergoes annual audits.

If you are interested to achieve certification against HACCP standard requirements for your business, then you can contact us for further details.

What is HACCP? HACCP is an international directive and a management system in which food safety issues are identified and verified through analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP system is mandatory according to Directive 93/43 of the European Union Council. HACCP is based on various principles:

  1. Conduct of risk analysis
  2. Determination of the critical control points (CCPs)
  3. Establishment of critical limits
  4. Monitoring procedures
  5. Establishment of corrective actions
  6. Verified procedures and constant documentation and monitoring.