Is HACCP GFSI Approved?
HACCP is an acronym for Hazard Analysis and Critical Control Point
Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application are prescribed in Annex to CAC/RCP 1-1969 (Rev. 4 - 2003) Recommended International Code of Practice General Principles of Food Hygiene which contains preliminary steps to Hazard Analysis and the 7 HACCP Principles.
HACCP is not ‘approved’ by GFSI but in third part of the Global Food Safety Initiative GFSI Guidance Document (Current version Seventh Edition Version 7.1) specifies the requirements for the recognition of food safety schemes including the requirements for HACCP or HACCP based requirements to be in place in the scheme’s standard.
For example for GFSI Guidance Document for PROCESSING OF ANIMAL AND PLANT PERISHABLE PRODUCTS (MIXED PRODUCTS) specifies the following HACCP requirements:
The standard shall require that the organisation has in place a Hazard Analysis and Critical Control Point system (HACCP) to identify and control all food safety hazards including allergens, to demonstrate food safety management.
The standard shall require that the HACCP system shall be systematic, comprehensive and thorough and shall be based on the Codex Alimentarius HACCP principles.
The standard shall require that the HACCP system shall be capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.
The standard shall require that the scope of the HACCP system shall be required to be defined per product / product category and per process line / process-location.