HACCP and the BRC Scheme
HACCP is a requirement under BRC. Being HAACP certified is a preliminary step that cannot be overlooked. BRC is a Global Food Safety Initiative (GFSI) benchmarked food safety standard covering food safety and management of product quality in food packing and processing operations.
What is a Critical Control Point (CCP)?
A critical control point (CCP) is a point, step, or procedure in a food production process where a potential hazard can be prevented, eliminated, or reduced to an acceptable level. It is a key step at which a specific measure can be applied to prevent or reduce the likelihood of a food safety hazard occurring.
How many people working at my company need to be HACCP certified?
Typically, key personnel who are responsible for the development, implementation, and maintenance of the HACCP plan, as well as those who perform critical…
What are the 7 Principles of HACCP?
These 7 principles are a guide and should be tailored to the specific facility and operation. Also, it is important to validate the plan and review it frequently to ensure it still meets the requirements and it still effectively addresses the hazards.