BSI HACCP & GMP

BSI HACCP & GMP

Managing food safety risks with hazard identification and controls

Managing food safety risks with hazard identification and controls

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BSI HACCP and GMP
BSI HACCP and GMP
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What is HACCP?

Hazard Analysis Critical Control Points (HACCP) is a risk management tool is primarily used to manage food safety risks. A HACCP system allows you to identify hazards and put in place controls to manage these throughout your supply chain during production.

HACCP certification

Updated to reflect Codex HACCP 2020, our new programme includes requirements around food safety culture, allergen labelling as well as training and risk awareness to help you reassure your customers about the safety of your products. Certifying to our criteria can help you demonstrate your commitment to a preventative, risk-based HACCP management system. 

Our HACCP criteria meet the requirements of the Codex Alimentarius Commission (CAC) – established by the World Health Organization and the Food and Agriculture Organization of the United Nations to bring together international food standards, guidelines and codes of practice to ensure fair trade. It can also be used to support the requirements of management standard requirements, such as ISO 22000 food safety management.

What are the benefits of HACCP?

  • Effectively manage food safety risks across the whole supply chain
  • Implement internationally recognized food safety hazard controls
  • Give producers, stakeholders and suppliers confidence in your controls
  • Align HACCP with ISO 22000 to improve food safety management systems
  • Continually review and improve your system so it stays effective