Hazard Analysis and Critical Control Point

In the food industry, the purpose of HACCP is to identify and prevent hazards that could cause foodborne illness.  HACCP is meant for more than just the prevention of foodborne illness, it is to protect the consumer with any type of harm they may encounter from food they consume.  Hazard Analysis and Critical Control Points (HACCP) is a process control system designed to identify hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. This is the most effective approach for producing safe food. ASI Food Safety has been teaching HACCP for many years, as well as writing HACCP Programs.

The International HACCP Alliance was developed on March 25, 1994, to provide a uniform program to assure safer meat and poultry products. It is housed within the Department of Animal Science at Texas A&M University. ASI Food Safety Consultants is a member of the HACCP Alliance.

The HACCP Alliance recognizes that food safety is a critical component of the future of the food industry. The mission of the HACCP Alliance is to promote international public health and food safety by facilitating uniform development and implementation of HACCP Programs, from farm to floor. ASI Food Safety Consultants can provide a HACCP Alliance approved, in-house Principles of HACCP seminar.

Not only are HACCP Programs the Basis for All Food Safety Plans, HACCP is also required by law under the Food Safety Modernization Act. According to the FDA your facility HACCP Program must have a qualified individual verify that preventative controls are consistently and effectively implemented. Monitoring and corrective action records must be verified within a week of being created.

A reanalysis must take place at least every three years, whenever a significant change is made at the facility that may affect a preventive control, whenever the facility becomes aware of a new hazard, whenever there is an unplanned corrective action, whenever a preventive control is found to be ineffective, and/or upon notice by FDA.

​All preventive control, monitoring, corrective action, and verification records must be maintained onsite for at least two years from the day they were prepared. Records verifying the general adequacy of the equipment or processes being used at the facility must be stored at the facility until at least two years after the equipment or process has been discontinued. Other than the food safety plan, records older than six months may be stored offsite as long as those records can be retrieved and brought onsite within 24 hours of a request. 


Questions? Call or Email us: 800-477-0778 or info@asifood.com .

HACCP Plans; The Basis for All Food Safety Plans

Comprehensive HACCP Program Write-Up: ASI can come into your facility and work side-by-side with you to write up your comprehensive HACCP Program. You know your facility and product lines, ASI knows HACCP.

Validate your Current HACCP Plan: ASI will determine if the current HACCP Program is adequately designed to control unidentified hazards in order to produce a safe product.

Verify Your Written HACCP Plan: Is your HACCP Plan working? A verified written HACCP Program is the foundation for any one of the GFSI Benchmarked Standards audits. ASI’s HACCP experts can be the outside eyes to determine if your HACCP Plan is working.

Present a Principles of HACCP Seminar: ASI can come onsite to your facility and teach your staff the Principles of HACCP or the Principles of HACCP/Codex. During this seminar we will also teach the step-by-step procedures of writing a HACCP Program and can even work with you to write your customized HACCP Program.

Our HACCP Services