HACCP (Hazard Analysis & Critical Control Points)

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

The primary purpose of this guidance is to assist processors of fish and fishery products in the development of their HACCP plans. Processors of fish and fishery products will find information in this guidance that will help them identify hazards that are associated with their products, and help them formulate control strategies.

Another purpose of this guidance is to help consumers and the public generally to understand commercial seafood safety in terms of hazards and their controls. This guidance does not specifically address safe handling practices by consumers or by retail establishments, although many of the concepts contained in this guidance are applicable to both.

This guidance is also intended to serve as a tool to be used by federal and State regulatory officials in the evaluation of HACCP plans for fish and fishery products.

Certification Benefits:

HACCP provides businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems. The main benefits of HACCP are:

  • Saves your business money in the long run
  • Avoids you poisoning your customers
  • Food safety standards increase
  • Ensures you are compliant with the law
  • Food quality standards increase
  • Organises your process to produce safe food
  • Organises your staff promoting teamwork and efficiency
  • Due diligence defence in court.

(Source: U.S Food and Drug Administration & Food Safety Authority of Ireland)