Hazard Analysis and Critical Control Points System (HACCP)

HACCP is a system focused on ensuring the safety and health of food products by identifying and assessing risks while controlling potential threats—be they microbial, chemical, or natural—throughout all phases of the food chain, starting from the farm and continuing through handling, preparation, processing, and manufacturing, until the food product reaches its destination.

Benefits of applying the HACCP system in the Kingdom of Saudi Arabia

The HACCP system is a scientific and systematic approach through which risks are identified and controlled during the production, processing, preparation, and distribution of food until it reaches the consumer, where the practices or behaviors followed in preparing and preparing food and the practices leading to food contamination are identified, it also contributes to helping to investigate foodborne diseases and determine the cause of the incident.

• The system can be applied along the food chain, starting from the production of raw materials until the food reaches the consumer (cultivation or (raising and caring in the case of broiler chickens) – harvesting – transportation – storage – manufacturing – distribution – consumption).
• It enhances consumer confidence in the food product.
• It reduces food contamination.
• It increases the commitment of food handlers to healthy practices.
• It enhances global trade through confidence in the food product.
• Reducing the costs (resulting from the treatment of food-related diseases).
• HACCP system application facilitates joining the facility’s quality management systems, such as: (ISO 9000) and Total Quality Management (TQM).
• The system helps direct resource management to the most sensitive and critical part of the food process (food product production).

Implementing the HACCP system in Saudi organizations?

The system is applied in food companies and factories, hotels, and facilities specializing in preparing food such as (cooking – preparation (slaughterhouses) – cooling – freezing) and the HACCP system is a flexible, adaptive and constantly changing system to accommodate any modifications that occur in the product or at any stage of the manufacturing process, and the system can be applied to all types of food facilities (small – medium – large – complex) as well as in homes and hospitals.

Is obtaining the HACCP certificate in the Kingdom mandatory?

The application of the HACCP system in food establishments within the Kingdom of Saudi Arabia is mandatory to enforce the circulars issued by the General Authority for Food and Drugs.

HACCP in restaurants

Some restaurant operators believe that HACCP only applies to large food processing and manufacturing operations, however, since the goal of the Hazard Analysis and Critical Control Points system is to identify, evaluate, and control food safety hazards, this system is an excellent way for you to ensure the production of safe food for your customers.

Top five elements for implementing the HACCP system in food establishments, restaurants, and central kitchens

• Ensuring the production of healthy and safe food for consumers.
• Ensuring the non-spread of diseases and epidemics.
• Confidence in the safety of food products.
• The HACCP system helps develop and modernize the industry with the latest technologies and methods.
• Reduce costs in the food industry.

Five Preparatory and Initial Steps to Implement the System

• Step 1: Assemble the HACCP Team
• Step 2: Describe the Product
• Step 3: Identify the Intended Use and Users
• Step 4: Create a Flowchart
• Step 5: Verify the Flowchart on the Ground

Foundations and Principles of the HACCP System

The HACCP System includes seven basic principles and will be addressed quickly because they are essential for any automated slaughterhouse technician to know, as follows:

• 1st principle: Identify potential hazards
• 2nd principle: Identify critical control points
• 3rd principle: Adopt the critical limits for each critical control point
• 4th principle: Establish a monitoring and measurement system for each critical control point
• 5th principle: Identify corrective actions
• 6th principle: Identify verification procedures to ensure the effectiveness of the system
• 7nth principle: Establish a system for keeping records and documenting them

The difference between HACCP and ISO

The HACCP certificate and the ISO certificates serve different purposes, but each of them complements the other and we will review the essential differences between them as follows:

• HACCP focuses on the sanitation of facilities, equipment, and products, all of which must meet government and municipal standards.
• ISO is a method of quality control.
• Both standards can be implemented either individually or together.
• HACCP certification is a higher priority for companies operating in the food industry.
• The difference between HACCP and ISO is that HACCP focuses primarily on control within production processes, while ISO has a broader mission and considers all supporting processes.
• Both systems require formal, documented processes.

Guidance Consulting and Training Company has the necessary competencies and experience to help institutions and individuals implement international specifications improve business, and ensure compliance with the requirements of legislative and regulatory bodies. Contact us now to benefit from the expertise of our specialized consultants.