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HACCP

Hazard Analysis Critical Control Point (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.

Benefits

FDAeasy.com will assist you to have benefits through HACCP implementation, such as:

  • Reduce costs through reduction of product losses and rework

  • Reduce risks of recalls and product withdrawals thus reducing costs associated with insurance and business liability protection

  • Simplify inspections primarily because of record keeping and documentation

  • Demonstrates conformance to the product requirements and regulations

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7 principles

HACCP plans are based on the 7 principles.

  • Conduct a hazard analysis

  • Determine the critical control points (CCP)

  • Establish critical limits (CL)

  • Establish a system to monitor control of the CCP

  • Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control

  • Establish procedures for verification to confirm that the HACCP system is under control

  • Establish documentation concerning all procedures and records appropriate to these principles and their application