HACCP consulting
Safety by design.
Food-safety systems that work in the everyday life of the kitchen and the production floor — documented, practised and ready for inspection.
The principles
The system behind every plate.
HACCP is a systematic way of preventing food-safety hazards. It only makes sense when it is part of real work — not when it exists only on paper.
It establishes where, on the way from receiving raw materials to serving or dispatch, a biological, chemical or physical hazard can arise — how it is controlled, and how you show that the control works.
Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires food business operators beyond primary production to put in place, implement and maintain permanent procedures based on these seven principles.
The seven HACCP principles
- iHazard analysis
- iiCritical control points
- iiiCritical limits
- ivMonitoring
- vCorrective actions
- viVerification
- viiDocumentation & records
At a glance
- Who it is for
- Everyone who produces, handles or serves food — from hotels and restaurants and other food-service operations to food producers.
- What it achieves
- It prevents biological, chemical and physical hazards in the production and handling of food. Control is built into the process, not left to its end.
- Documentation
- The HACCP plan, procedures, instructions and record forms. The records are the proof that control happens every day. Their extent matches the nature and size of the business, and they are kept up to date.
- When it is reviewed
- Whenever the product, the process or any step changes, as the regulation requires — and periodically, through internal audits.
HACCP services
Building the system
- 01
HACCP consulting
Advice on the HACCP requirements and how they apply to your particular operation.
- 02
HACCP system development
Hazard analysis, critical control points, critical limits and monitoring measures.
- 03
HACCP documentation
The plan, procedures, instructions and record forms — clear and usable in practice.
Implementation & verification
- 04
Implementation support
Bringing the system into daily work, and training the team that runs it.
- 05
HACCP internal audits
A periodic check that the system is applied consistently, and that the records prove it.
- 06
Food-safety process assessment
A review of the processes — from receiving raw materials to serving or dispatch.
Readiness & upkeep
- 07
Pre-certification readiness support
Preparation for an external inspection or a certification audit by an independent certification body.
- 08
Ongoing quality control
Keeping the system alive over time — updates, internal control and continual improvement.
How the work runs
- 01
Site assessment
How the kitchen or production floor works today — from receiving raw materials to serving or dispatch.
- 02
Hazard analysis
Hazards, critical control points, critical limits and monitoring measures.
- 03
Documentation
The plan, procedures, instructions and record forms — clear and usable in practice.
- 04
Implementation & training
The system enters daily work, and the team that runs it is trained to do so.
- 05
Verification
Internal audits show whether the system is applied consistently, and whether the records prove it.
- 06
Readiness & upkeep
Preparation for an external inspection or a certification audit, and keeping the system current over time.
Questions
What is HACCP?
Hazard Analysis and Critical Control Points — a systematic approach to food safety. Hazards are identified in advance and controlled at the critical points of the process, and the records show that control works.
Which businesses need a HACCP system?
Regulation (EC) No 852/2004 requires procedures based on the HACCP principles from every food business operator that produces, processes or distributes food after primary production. That includes restaurants and other food-service operations, hotels that prepare and serve food, and food producers. Documents and records are commensurate with the nature and size of the business.
What does preparing a HACCP system involve?
A site assessment, hazard analysis and the critical control points, documentation, implementation in daily work and team training. After that, internal audits verify the system, and it is kept up to date.
Does SCapital help prepare for an inspection?
Yes. We prepare the business for an external inspection or a certification audit — with an internal audit, a review of the documentation and records, and a clear picture of what remains to be done. The inspection itself is carried out by the competent authority or the certification body.
Does SCapital issue certificates?
No. SCapital is not a certification body and does not issue certificates. The legal requirement is that the system is applied and can be demonstrated to the competent authority; certification by an independent certification body is a separate step, for which we prepare the organisation.
How does HACCP relate to ISO 22000?
ISO 22000 is the international standard for food safety management systems. It combines the HACCP principles with the management-system approach. SCapital advises on both.
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