HACCP (Hazard Analysis and Critical Control Points) is a systematic approach that ensures food safety by identifying and controlling hazards in advance. It covers everything from kitchen to storage, from procurement to service.
The 7 principles of HACCP
- Conduct a hazard analysis
- Determine the critical control points (CCPs)
- Establish critical limits
- Set up monitoring procedures
- Define corrective actions
- Apply verification procedures
- Keep records and documentation
How to apply it
The most critical areas are cold-chain tracking, temperature records, preventing cross-contamination and staff hygiene. Keeping records current and accessible closes the most common audit gap.
ISIS sets up your HACCP plan, trains your team and digitises records with the QOS platform to make the process sustainable.
Related service
Food Safety Risk Analysis