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HACCP – Food Safety Programs

What is the International Quality Assessment Service (IQAS) HACCP Code?
International Quality Assessment Service (IQAS)’s Hazard Analysis Critical Control Point (HACCP) Code for Food Safety Programs is based on the guidelines published by CODEX Alimentarius. It specifies food safety requirements for use by organisations within the food and beverage industry to provide objective evidence of their capability to supply food or beverage which meets customer and legislative requirements.

It requires organisations to implement the simplest form of food safety management system by identifying potential hazards to food safety, risk assessing them and controlling those deemed critical. In the absence of an international standard for HACCP, International Quality Assessment Service (IQAS) developed the Code following consultation with food safety specialists and regulators throughout Asia. It has been formally recognised by IAS (one of only a handful of codes to be registered by an accreditation body any where in the world).

HACCP Food Safety Program Requirements
A HACCP-based Food Safety Program requires organisations to:

1. appoint a HACCP Team
2. develop and implement a HACCP Food Safety Plan
3. develop a Food Safety Manual briefly addressing the clauses of the HACCP Code
4. implement food safety practices
5. develop and implement procedures, particularly for each of the critical control points
6. implement record keeping for monitoring of the critical control points
7. ensure staff are competent and understand their responsibilities
8. control food safety nonconformances
9. conduct internal audits of the food safety program.

Documentation Requirements:
- Food Safety Plan
- Food Safety Manual
- Procedures
- Records for CCP monitoring
- Register for nonconformances.

Benefits of a HACCP-based Food Safety Program:
- demonstrated due diligence by meeting regulatory and customer requirements
- enhanced company profile and reputation
- greater marketing opportunities
- minimised risk and reduce food hazards
- greater protection from spurious food poisoning allegations
- improved food safety performance
- competent and empowered employees.