Swiss food law requires all food manufacturers and processors to use one or more procedures based on the HACCP system or on its principles. HACCP means Hazard Analysis and Critical Control Point. The 7 principles of the FAO / WHO Codex Alimentarius framework are applied (see Art. 78 and 79 LGV):
Principle 1: Conduct a hazard analysis
Principle 2: Determine the Critical Control Points (CCPs)
Principle 3: Establish critical limit(s)
Principle 4: Establish a system to monitor control of the CCP
Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
Principle 6: Establish procedures for verification to confirm that the HACCP system is working effectively
Principle 7: Establish documentation concerning all procedures and records appropriate to these principles and their application
The HACCP system can be implemented step by step in your company. A prerequisite for integrating a HACCP concept in your company is a reliably functioning GMP (good hygiene and manufacturing practice).
We create a detailed hazard analysis for your products and work with you on the development to implement the critical control point (CCP) on site, both crucial factors for the application of a HACCP concept. We create the associated standard and verification documents for you, which will be integrated into your existing document management system. We also analyze existing HACCP concepts from documentation to practical implementation on site.
- Correct application of the HACCP system to control significant hazards (CCP) in the process
- Support in formation of a HACCP team with extensive specialist knowledge
- Review of your verification activities
- adequate training in all questions regarding the application of the HACCP principles in accordance with Art. 2 let. 22 HyV