Hazard Analysis and Critical Control Points (HACCP) Certification

ICS has developed a HACCP certification program, which focuses on improving food safety for the food industry. This program uses the Codex Alimentarius as the basis and is customized based on the individual company's business model.

Benefits of HACCP Certification

• Certification indicates that facilities are in compliance with HACCP based food safety regulations
• HACCP is an internationally recognized food safety tool which provides greater credibility with current and potential customers around the globe
• Reduced risk of unsafe products through the identification and management of risks to food safety at critical control points
• Employing a HACCP-system demonstrates your commitment to proactively managing food safety
• Increased confidence in your products quality from both customers and within your organization

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so key actions at Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging and distribution.
 
A forerunner to HACCP was developed in the form of production process monitoring during World War II because traditional "end of the pipe" testing wasn't an efficient way to identify artillery shells that would not explode. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. In 1994, the international organization HACCP Alliance was established to assist with implementing HACCP and its membership has spread over many professional/industrial areas.
 
HACCP has been increasingly applied to industries other than food, such as pharmaceuticals and cosmetics. This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality assurance methods which are less successful and inappropriate for highly perishable foods. The FAO/WHO published a guideline for all governments to handle the issue in small and less developed food businesses.