HACCP Management System Certification vs HACCP International Product Certification – A critical distinction There seems to be some confusion about ‘HACCP’ certification requirements for non-food products and services supplied to the food industry. This article explains the difference between ‘HACCP’ food safety management certification and product certification provided by HACCP International. Background Food Processors and handlers that operate in accordance with world’s best practice food safety schemes will usually have food safety certification – commonly known as ‘HACCP Certification’. There are a number of best practice certification schemes including BSC, SQF, FSSC 2200, and the World Health Organisation’s (WHO’s) Read more...

We all expect that food purchased at the supermarket or consumed away from home is safe to eat. The World Health Organisation estimates 600 million people in the world suffer illness after eating contaminated food and 420,000 people die every year[1]. In the UK, 18 million people are affected[2], in Europe 23 million people[3] suffer each year. The Centre for Disease Control (CDC) reports in America 48 million people[4] get sick each year, and Food Standards Australia New Zealand (FSANZ) reported gastroenteritis has affected 4 million people. You can see this is a serious issue around the world. ‘HACCP’ stands for Hazard Read more...

Sanitising food contact surfaces is an essential operation in food production where the control of microorganisms in the finished product is considered important. Sanitising involves the destruction of living micro-organisms on a surface through the use of an agent, typically heat, chemicals or a combination of both. Sanitising is often mentioned at the same time as cleaning, ie Cleaning and Sanitising. But the first pitfall is understanding that sanitising cannot be effectively achieved without the first step of ‘cleaning’. Cleaning is the removal of food residues and biofilms from a surface. These coatings, often referred to as ‘soil’ present Read more...

You will find one of these codes on all HACCP International’s certificates. They are there to inform the user as to where, in a food handling operation, they are safe for use. This article explains. Do you eat off the floor?  Of course not!  So, you don’t need a food-grade floor, right?  Wrong!  If you are a food manufacturer, or operate a food handling facility, then you absolutely need a food-grade floor. But how can a material that doesn’t touch food be ‘food-grade’? That’s a question we get asked at lot, at HACCP International.  We operate a certification scheme Read more...

ATLANTA—March 16, 2022—In direct response to the food processing industry’s need for a hygienic, food-safe, water-resistant paper towel dispenser, GP PRO today introduces the automated paper towel dispenser certified by HACCP International. Read more…