HACCP is an internationally accepted method of preventing food contamination from chemical, microbiological and physical hazards.

Hazard Analysis Critical Control Point (HACCP), is the internationally recognized food safety system that focuses on the systems needed to identify and manage potential risks of foodborne safety hazards from reaching consumers. It pertains to any organization involved directly or indirectly in the food chain such as farms, fisheries, dairies, meat processors, and food service providers such as restaurants, hospitals, and catering services.

HACCP Codex Standards CXC 1-1969 Rev. 2020 – Motivation and benefits

HACCP is a systematic approach with the purpose to identify (micro)biological (including allergens), chemical, physical and radiological hazards for human health that might occur during production and processing steps. After the conduction of a hazard analysis for each step, it is essential to establish suitable measures in order to prevent, eliminate or reduce these hazards to an acceptable level.

The origins of the HACCP concept date back to 1959. In this year, NASA implemented a project in co-operation with the Pillsbury Company in the US. At that time the goal was to manufacture food that could even be used in outer space because risks due to biological, chemical or physical hazards for human health could be excluded with a certainty of 100 per cent (“zero defects programme”).

After being published by FAO/WHO (Food and Agriculture Organization/World Health Organization) and after being taken over by the European food industry and its legislation, HACCP forms the basis of all food safety systems. The most important document is the document “Basic Text on Food Hygiene”, which has the title “Hazard Analysis and Critical Control Point (HACCP) System and guidelines for its application, Annex to CAC/RCP 1-1969 (Rev. 2020)”.

The HACCP concept is a basic part of the earlier Food Hygiene Regulation and an elementary part of the current EC Hygiene Package, which has been applicable since 2006. Therefore, the HACCP concept must absolutely be implemented as a legal requirement.

The benefits that may be drawn from the HACCP audit offered by LSQA MidEast Jordan are the optimization of the implemented HACCP system and proving compliance with the obligation to exercise due diligence and efficiently monitor food risks. 

The main value added is the fact that the industrial and commercial customers’ confidence in product safety is increased. The HACCP concept can easily be integrated in an existing quality management system.

Objectives of HACCP implementation

• identifying, assessing and controlling hazards for human health

• improving food safety and reducing product liability risks

• avoiding customer claims and product recalls

• enhancing consumer protection and confidence

Other relevant standards

A competent and properly implemented HACCP program can reduce the likelihood of customer complaints or costly recalls and provide your customers, the public, and regulatory agencies assurance that a food safety program is well-managed.

Global Food Safety Initiative (GFSI) and HACCP

Today, many of the world’s leading manufacturers and vendors use the HACCP system as a basis for their food safety management programs and for compliance with Global Food Safety Initiative (GFSI) audit schemes. The system is a critical element of GFSI-recognized standards such as FSSC 22000, GlobalGAP, and BRCGS.

Target beneficiaries 

Organizations throughout the food chain e.g. agricultural producers, animal feed and food manufacturers, manufacturers of additives and auxiliary materials, sub-suppliers, retailers, catering and logistic companies.

Why work with LSQA Middle East?

LSQA Middle East is an experienced and globally respected food safety certification body, with a complete suite of Good Catering Practice (GCP) and other important food safety and quality standards, such as GFSI-recognized certifications, and ISO 22000:2018.

Learn more about Food Safety HACCP

 HACCP CxC 1-1969, Revision 2020