HACCP Development
The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. Our consultants will help you to:

  • Assemble the HACCP Team – Identify a multidisciplinary team with expertise in the relevant areas of food production, management and distribution.
  • Describe the Product and its Intended Use – Clearly define the product’s characteristics, including its ingredients, composition, packaging and storage requirements. Determine the intended use of the product, including who will consume it and how it will be stored and prepared.
  • Develop a Flow Diagram – create a detailed diagram of the entire food production/handlining process, from receiving raw/rte materials to final product dispatch, including all steps involved, such as receiving, processing, packaging, storage, and distribution.
  • Conduct a Hazard Analysis – Identify potential physical, chemical, and biological hazards that may occur at each step of the process. Assess the likelihood and severity of each hazard.
  • Identify Critical Control Points (CCPs) – Determine the specific points in the process where control can be applied to prevent, eliminate, or reduce hazards. CCPs are crucial for ensuring food safety.
  • Establish Critical Limits – Define specific, measurable limits for each CCP that must be met to ensure hazards are controlled. For example, a critical limit for cooking temperature might be 75°C or a storage temperature may be <8°C.
  • Establish Monitoring Procedures – Develop a system to regularly monitor each CCP to ensure critical limits are being met. This may involve using thermometers, visual inspections, or other appropriate methods.
  • Establish Corrective Actions – Define specific actions to be taken if a CCP is not within the established limits. This ensures that any deviations from the critical limits are promptly addressed.
  • Establish Verification Procedures – Implement procedures to verify that the HACCP plan is effective and being followed correctly. This may involve regular audits, reviewing records, or other verification activities.
  • Establish Record-Keeping and Documentation – Maintain accurate and up-to-date records of all HACCP activities, including hazard analysis, CCP monitoring, corrective actions, and verification procedures. This documentation demonstrates compliance with the HACCP plan and provides a history of food safety management.
  • Review the HACCP Plan – Regularly review and update the HACCP plan to ensure it remains effective and relevant. Review the plan at least annually or when significant changes occur in the food production/handling process, such as changes in ingredients, equipment, or regulations.