HACCP concept from the specialist
Simple and understandable from the first consultation to the finished concept
What significance does HACCP have for you?
HACCP (Hazard Analysis and Critical Control Points) stands for a systematic process that identifies, evaluates and controls significant health hazards from food. An HACCP concept is therefore an important tool for ensuring food safety. The formulation of an effective and well-documented self-monitoring system applies to all companies in the food industry, from production to packaging to sales.
HACCP Digital - The assistant for your concept
Our digital platform guides you step by step through all the necessary points of an HACCP concept:
From the compilation of your products to the hazard analysis and the definition of inspections, you have all the tools directly and at any time in your browser. Detailed help facilitates the start and reduces your efforts – 100% digital, with explanations, without paperwork.
The first steps to the HACCP concept
The basic requirement for the determination of HACCP-based procedures is the introduction and implementation of preventive measures or preventive programmes (PRP) in the company within the framework of “Good Hygiene Practice” or “Good Manufacturing Practice”.
Possible preventive measures:
HACCP guidelines on residual risks and control points
The successful implementation of preventive measures at the company results in a residual risk specific to the company. Every company must determine this residual risk specifically for its processes. From the hazard analysis and the evaluation of the associated health risks for the end user, critical control points may then arise that need to be managed.
1 Identification of hazards that must be eliminated, avoided or reduced to an acceptable level (HACCP hazard analysis, HACCP risk analysis)
2 Determination of the critical control points (CCP) at the process stages that require control to prevent hazards
3 Establishment of critical limits for CCPs to distinguish between acceptable and unacceptable levels
4 Definition and implementation of effective procedures for monitoring critical control points
5 Determination of corrective actions in case a critical control point is unsecured
6 Explanation of verification measures to be carried out regularly to determine whether the provisions of principles 1 to 5 are complied with
7 Preparation of documents and records to prove that the provisions of principles 1 to 6 are implemented and complied with.
These documents must be appropriate to the nature and size of the food business
We support you in the elaboration and further development of an effective HACCP concept to ensure national and international food safety requirements.
Is your company required to implement an HACCP concept?
Yes. The EU Regulation (EC) No. 852/2004 on food hygiene, which came into force on January 1, 2006, makes the establishment of an HACCP concept mandatory for every company that produces, processes or sells food. However, enterprises in primary production (agriculture, hunting, fishing) are excluded. Special requirements apply here.
nuTIQ services within the framework of HACCP
The safety, quality and hygiene of your food must be guaranteed throughout the entire value chain. All parties involved are responsible for this and need the appropriate knowledge to implement HACCP guidelines in their daily work.
Your specialist for HACCP
Talk to Claudia at +49 40 79 71 72 873 or write to our team easy via the contact form