HACCP: application and decision
Before applying for HACCP, record the reason for the request, relevant activities or products, sites and target market. Check who is responsible for the application and which requirements actually apply.
FOOD SAFETY
Technical focus
Identify food hazards and establish monitored critical control points.
Scope and checkpoints
- Hazard analysis
- Critical control points
- Control monitoring and corrective action
Records and evidence
- Verified process flow diagrams
- HACCP plan
- Critical control monitoring records
Preparation
Prepare your product descriptions, process steps and existing hazard information.
Describe your approach to control monitoring and corrective action.
Confirm the application boundary
Before applying for HACCP, record the reason for the request, relevant activities or products, sites and target market. Check who is responsible for the application and which requirements actually apply.
Connect evidence to assessment
Each record should identify its owner, date and the product, process or site it covers. Agree how documents, practical implementation and any required testing will be reviewed, and how findings lead to a decision under the applicable programme.
Plan a realistic timetable
Allow for evidence preparation, site availability, tests and correction of findings. A reliable schedule and offer depend on the confirmed scope and readiness; distinguish preparatory work from external assessment and decision dates.
Updated
A sound start verifies the real activity and applicable requirements before the service name.
HACCPPrimary sources reviewed for this article