Hazard Analysis Critical Control Point (HACCP)

Although HACCP certification is voluntary, the application of HACCP systems throughout the food chain has been a mandatory aspect since the 1980s.

The objective of the HACCP system of a company is to identify hazards that may occur in the food chain and can affect the customer, establishing control measures that guarantee the safety of the product.


HACCP APPCC Analisis de Peligros y Puntos de Control Críticos

The HACCP system is based on the Modal Failure, Effects and Criticality Analysis (AMFEC) engineering system. This correlation implies that at each stage of the process, we observe the errors that may occur, their probable causes and their effects, to establish the control mechanism.

The Codex Alimentarius Commission (CAC), a body dependent on FAO (Food and Agriculture Organisation of the United Nations) and WHO (World Health Organisation) included the HACCP (Risk Analysis and Control of Critical Points) in the Codex Alimentarius, or “Food Code” in the 1960s.

The Codex Alimentarius, or “Food Code”, is a set of standards, guidelines and codes of practice approved by the Codex Alimentarius Commission.

The HACCP system is compatible with all food safety standards (ISO 22000, FSC 22000, BRC Food, BRC Packaging, IFS Food or IFS PAC Secure).

consultoria HACCP (APPCC)

The application of the seven principles of Hazard Analysis and Critical Control Points (HACCP) can be problematic in an organisation. It is essential to know the HACCP systems guidelines and factors such as implementing/establishing and managing before certification bodies if the company decides to certify it or integrate it with food safety standards.

Our Firm has been developing its consulting activity for more than 20 years, advising and establishing improvement guidelines in organisations of various kinds. This broad and experienced vision allows us to provide solutions and approaches that are sometimes not found in the client’s specific sector.

We are independent of all accreditation bodies (Aenor, Applus, Bureau Veritas BVC, OCA, EQA, Lloyd’s Register, SGS), and all of they recognise our technical and professional prestige. Our projects exceed the highest demands. The clients select the Certification Entity, but they have the guarantee of the professionalism and quality of our services.

This solution is aimed at
  • Manufacturers and food and beverage processing companies (meat, sausages, slaughterhouses, cutting rooms, canned food, ready meals, pastries).
  • Catering, dining rooms of any field (school, factory, hospital),
  • Restoration, franchises,
  • Industries that manufacture materials in contact with food,
  • Related companies (logistics, transport, distribution, …)
  • Agricultural sector
  • Animal feeding

Our scope of work is Spain (Catalonia, Aragon, Valencia, Castilla and Leon, Euskadi / Basque Country, Andalusia and Extremadura) and South America.

What our customers get

HACCP system implemented and established, adapted to the peculiarity of the company and the processes and products of its activity.

Satisfied customers

HACCP projects allow their integration with any food safety standard (ISO 22000, FSC 22000, BRC Food, BRC Packaging, IFS Food, IFS PAC Secure, BRC Storage & Distribution or IFS Logistics) or with UNE-EN ISO standards (ISO 9001, ISO 14001, ISO 45001 ...).
Related documents
HACCP Análisis de Peligro y Puntos Críticos de Control
Análisis de Peligros y Puntos Críticos de Control
Codex and science
Manteniendo sanos los alimentos - Codex Alimentarius
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