HACCP (Hazard Analysis Critical Control Point) is a process control system for identifying and managing food safety hazards. The Hazard Analysis part of the name comes from its origins as an offshoot of the self-identified critical control points, though it's now applied to other safety functions including environmental safety, product quality, and personnel safety.
The purpose of HACCP (Hazard Analysis and Critical Control Point) Certification is to ensure safety for food handlers and consumers by identifying the hazards that could affect food quality, and controlling these hazards through proper PPE (Personal Protective Equipment), PPM (Preventative Maintenance) protocols, system validation, and verification.
As a potential consumer, you should ensure that the food service company you are considering has a corrective action plan in place. In addition to your supply chain HACCP Plan, the foodservice company also needs its own internal food safety program consisting of PPM (Preventative Maintenance), facility maintenance and pest control procedures.
Parts 1, 2 and 3 of the certification program apply to the raw materials entering the facility, the plant's food handling procedures and equipment, and their plans for controlling potential hazards.
These are the five steps of the HACCP protocol:
The HACCP certification program will teach your staff about managing all steps of the process control system. The certification exam requires proof of training in the HACCP principles.