HACCP is a framework to ensure that the food product
produced by the manufacturer, is safe to eat by the end consumer.
It follows a “Risk Methodology” or better known as a “Risk Analysis”, my
mapping, identifying critical control points to be implemented and controlled,
to ultimately ensure that the risks in producing unsafe food are eliminated or
minimized. These risks can include chemical, physical and biological risks
to people.
As a standard,
the HACCP principles are defined in the “SANS 10330 Food Safety Management-
Hazard Analysis & Critical Control Point Principles”
What is PRP's?
The SANS 10049 Food Safety Management-
Requirement for prerequisites programme (PRP’s), contains the basic conditions
and activities to comply to to ensure that an organization maintains a hygienic
environment throughout the food chain suitable for the production, handling and
provision of safe end products.
Confused on all the standards?
This can be confusing to the beginner, so let’s take a step back!
By the early 2000’s, a number
of standards have been developed by different private and national
organizations around the world. This also made it confusing when it came to
audits on suppliers. In the early 2000’s the ISO organisation started working
on an auditable standard that can be applied in the food industry. This is when
the ISO 22000 standard for Food Safety Management System was finally published
in 2005. It is a framework that combines prerequisite programs, the HACCP
principles in one. They also ensured that they align the ISO 22000 standard
closely with the Elements found in the ISO 9001 standard.
So where to start?
With most of the larger corporate
organisations, the strategy is clear and this normally means certification
towards the ISO 22000 standard. However, for the smaller (SMME) organisation,
the industry (Clients) at large understands the burden that a ISO 22000
standard might place on the start-ups (SMME) organisation. A general rule of
thumb is that should the SMME comply to the HACCP & PRP’s standards, that
potential clients are willing to interact this the small SMME’s.
Should you need more clarify or
assistance in guiding you through this big decision, feel free to contact the SAQI
team to assist you in your journey to a Food Safety Management System.
Our knowledge partner as waiting to
assist you.
Contact the SAQI
office on info@saqi.co.za