HOW TO CONDUCT AN HACCP ANALYSIS
By Rochelle Gouws, National Sales Manager and Tebogo Makgari, Business Development Manager
Sometimes, in addition to your own prerequisite programme (PRP) and good manufacturing practices (GMPs), customers will ask that you also have a hazard analysis critical control point (HACCP) system as part of your food safety management system (FSMS).
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. This is a risk assessment programme used alongside good housekeeping practices to find potential sources of contamination and put measures in place to prevent them.
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