Design control around the hazard, process step and consequence
Hazard Analysis and Critical Control Point, or HACCP, is a preventive food safety method built around seven principles. It starts by analysing hazards and determining critical control points, then establishes critical limits, monitoring, corrective actions, verification and records.
The strength of HACCP is its process focus. Instead of waiting for a finished product test, the food business identifies where loss of control could create an unacceptable safety risk and defines how that step will be monitored in time to act.
A dependable study requires preliminary work: an appropriately skilled HACCP team, accurate product description, intended use, verified process flow and current prerequisite programmes. Weak hygiene, pest control, maintenance or supplier practices cannot be solved by labelling every process step a CCP.
Qualitcert supports Kenyan food organisations with HACCP study development, plan review, monitoring forms, verification programmes, internal audits and certification readiness. The final plan should be specific enough for operators to use during every batch or service period.