What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. The checks for this concentrate on processes in the preparation, packaging, storage, transport, distribution, handling and sale of food.
The HACCP concept has been legally established in the European Union since 2002. As a result, companies that produce, process or sell foods are legally required to implement the HACCP regulation. HACCP is an important element of the standards governing foodstuffs. Therefore, the TÜV-PROFiCERT-plus process tests the HACCP concept, which is intended to guarantee food and consumer safety as a preventive system – including the handling of risks.
What is tested and evaluated?
During the course of the certification process – which consists of a document inspection in advance and a subsequent on-site audit – you can receive confirmation of the compliant implementation of the requirement. To this end, a range of specific assessment criteria will be tested and evaluated, including:
- GHP (good hygiene practices)
- Hazard analysis / risk assessment
- Food hygiene, preparation, production
- Prescribed records
- Cleaning, disinfection, waste disposal, pests
- Goods receipt, goods issue, storage, packaging, transport
- Raw materials policy
- Implementation of association guidelines
- Residual risk and critical control points that can be derived from this
- Intervention limits
- Legal conformity (e.g. Regulations (EC) 852/2004, (EC) 853/2004, (EC) 854/2004, (EC) 882/2004, (EC) 178/2002)
What are the advantages of the certification?
With the TÜV PROFiCERT-plus process for HACCP, you can contribute towards the risk management of your company and the reduction of errors and complaint costs. The process also offers a good introduction to the development of your management system. During the audit, we will show you where you currently stand and how you can continuously improve your management system.