Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production. The HACCP system is used at all stages of a food chain, from food production to packaging and distribution.HACCP includes steps designed to identify food safety risks, prevent food safety hazards before they occur, and address legal compliance. The most important aspect of HACCP is that it is a preventive system rather than an inspection system of controlling food safety hazards. Prevention of hazards cannot be accomplished by end product inspection; controlling the production process with HACCP offers the best approach.

Seven Principles of HACCP Systems

When working on HACCP systems, Kestrel Tellevate adheres to the seven principles articulated by the National Academy of Sciences and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF):

  1. Conduct a hazard analysis.
  2. Identify critical control points (CCPs).
  3. Establish critical limits for each CCP.
  4. Establish CCP monitoring requirements.
  5. Establish corrective actions.
  6. Establish recordkeeping procedures.
  7. Establish procedures for verifying the HACCP system is working as intended.

HACCP Services

KTL provides HACCP services and training designed to give companies the knowledge and skills required to perform activities to lead, design, and develop HACCP programs in accordance with the International HACCP Alliance. Our goals are to help facilities:

  • Assimilate and consolidate their understanding of “advanced” HACCP programs to meet design, development, and implementation requirements effectively
  • Provide an understanding of the HACCP systems approach to food safety and preventive controls, as well as the skills required to effectively manage programs according to best practices and certification

Lead HACCP Program Development: Passing Training Certification Requirements

  • Determine HACCP scope, objectives, charter, resources, and project plan
  • HACCP plan and program development for final update, validation, and verification
  • Provide the foundation for development or update of compliant HACCP programs
  • HACCP program redesign or new programs

HACCP Training Certified by the International HACCP Alliance (IHA)

  • Certification curriculum to IHA program requirements
  • Test to IHA program requirements
  • IHA-sanctioned workbooks, methods, and materials
  • Certified instructor to provide the IHA HACCP program

Onsite HACCP Training

  • HACCP and application overviews
  • Fit and determination of prerequisites
  • Determination of biological, chemical, and physical hazards risks, categories, and types
  • Initial steps in developing HACCP plans
  • Hazard analysis process, procedures, and HACCP team requirements
  • CCPs by process steps and hazard rating
  • Critical limits by process steps, controls, and hazard rating
  • Monitoring of CCPs and critical limits
  • Corrective actions monitoring, management, and actions
  • Program and plant verifications of key program elements
  • Recordkeeping and record verification process
  • Organizing and managing a HACCP program
  • Inter-relationship of regulations and HACCP program elements

HACCP Program Review and Re-design

  • Document review
  • Physical review
  • Gap analysis
  • Process review, update, and improvement
  • HACCP redesign validation/verification
  • Training, as needed

Support Services

  • Special or assisted onsite training and consulting
  • Custom HACCP program development support
  • HACCP program verification and annual HACCP plan integrity and update review
  • HACCP certification audit
  • Special case HACCP program development (MA, ROA, HPP, Sous Vide)
  • HACCP program register of documents verification – final hardcopy HACCP program for management and HACCP approval