The HACCP system (Hazard Analysis and Critical Control Points). Mainly food manufacturers use this system. The HACCP system is a form of food safety management. It allows providing control at all stages of production of food products, as well as during its storage and sale. Particular attention is paid to critical control points in which the health risks associated with food consumption can be eliminated.

Currently, the HACCP system is used in many countries and is considered an essential protection for consumers against potential threats to their health. The HACCP principles were formulated in the annex to CAC/RCP 1-1969, ed. 3 (1997).

The principles of the HACCP system include:

  • collection of source information and hazards analysis;
  •  definition of critical control points (CCP);
  • establishment of critical limits;
  • CCP monitoring system organization;
  • establishment of corrective actions in case of control loss of a particular CCP;
  • development of procedures to determine the effectiveness of the HACCP system;
  • documentation approval for all procedures and data related to HACCP principles.


Implementing the food safety management system of food products that meets HACCP requirements, the company receives the following benefits:

  • prevention of risks, rather than arisen risks responding;
  • the possibility of entering the international market;
  • assignment during tenders and auctions;
  • increase consumer confidence in the products.



  • Only experts who successfully developed, implemented and certified SMEs systems in accordance with the requirements of HACCP, ISO 22000, FSSC 22000 for food industry enterprises are included in the expert stuff of our company in the development and implementation of food safety management systems. Many of our consultants are current auditors of the international certification bodies associated with the FSSC 22000;

  • We work only with international certification bodies affiliated with the FSSC 2200 Foundation, which guarantees excluding the possibility to get to the scammers, "to pay money and, in the end, to get not what you need";

  • Proceeding from the main principles of our company, all developed food safety management systems are developed individually, exclusively for specific technological production systems, with the necessary share of routine immersion in the development process and strictly in accordance with the requirements of HACCP, ISO 22000, FSSC 22000. This guarantees enterprises obtaining with our help an existing, and not a "paper" SMPP, which is guaranteed to pass a positive conformity assessment in any international and national certification; 

  • We helped develop and implement food safety management systems for HACCP, ISO 22000 and FSSC 22000, based on the principles of non-template approach, taking into account the difficulties of the entire technical routine of the creation of SMPP to over fifty companies. This helped us to create a solid information and methodological base for a wide range of food production, which allowed us to significantly reduce the cost of work and to provide substantial (up to 40-50%) discounts to regular customers!


Заявка на разработку системы менеджмента безопасности пищевой продукции HACCP



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