HACCP Implementation

HACCP is a requirement of the BRC Food Safety Standard and also a legal requirement.

In 2020 the Codex Alimentarius Commission issued an updated version of the General Principles of Food Hygiene and HACCP. Key changes include amended HACCP principles with more focus on control measures and validation and verification, the addition of Food Safety Culture, allergens included in maintenance and cleaning, more focus on personal hygiene, behaviour and visitors, more emphasis on training and competence, and new sections on allergen management and lot identification and traceability.

We can help identify significant product and process food safety hazards, develop the prerequisite programmes required by the BRC Standard, and manage implementation through meetings and workshops, as well as providing an independent review of your system.