HACCP
Hazard Analysis Critical Control Point
الوقاية والرقابة الصارمة لضمان سلامة الغذاء
Get Free ConsultationWhat is HACCP?
HACCP is an internationally recognized preventive system for food safety. It focuses on identifying and controlling hazards across the food chain.
Who Needs HACCP?
Food & Beverage Manufacturing
Restaurants & Catering
Central Kitchens
Dairy & Bakeries
F&B Distribution
Why is HACCP Important?
✓ Ensuring safe food for consumers
✓ Meeting SFDA and municipal requirements
✓ Reducing food poisoning risks and complaints
✓ Improving product quality and shelf life
✓ Easy transition to ISO 22000 certification
Key Requirements
1 Assembling a trained and qualified HACCP team
2 Detailed description of food products and intended use
3 Mapping process flow diagrams and on-site verification
4 Conducting a comprehensive hazard analysis for all stages
5 Determining Critical Control Points (CCPs) using decision trees
6 Establishing clear and documented critical limits
7 Developing a monitoring system for each CCP
Implementation Steps (Wadi Methodology)
1
Preparation: Cleaning facilities and implementing PRPs
2
Training: Educating staff on HACCP and personal hygiene
3
Analysis: Identifying potential hazards at every production step
4
CCPs Identification: Marking steps essential for food safety
5
Documentation: Preparing the HACCP plan and necessary records
6
Control: Monitoring critical limits and recording data (e.g., temperatures)
7
Improvement: Periodic system review and laboratory sampling
Required Documents & Records
Food Safety Policy
Approved HACCP Plan
Process Flowcharts
Temperature and sanitation monitoring logs
Cleaning and Sanitation procedures (SSOPs)
Staff training records and health certificates
Corrective action logs for critical limit deviations
Common Mistakes to Avoid
Neglecting Prerequisites (PRPs) like pest control
Inaccurate thermometer readings (ignoring calibration)
Falsified monitoring logs (pre-filling records)
Weak staff awareness of hygiene practices
Failing to update the HACCP plan when suppliers or ingredients change
Frequently Asked Questions
What is HACCP?
An international system for Hazard Analysis and Critical Control Points in food.
Mandatory for restaurants in Saudi?
Yes, it is a key requirement from SFDA and municipalities for food establishments.
What are CCPs?
Steps in the process (like cooking or cooling) where control is vital to prevent hazards.
vs ISO 22000?
HACCP is the hazard control system; ISO 22000 is a broader management system that includes HACCP.
Related Standards
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