STANDARD

Preventive Food Safety
with HACCP

HACCP (Hazard Analysis and Critical Control Points) is a systematic and preventive food safety approach that identifies biological, chemical, and physical hazards that may occur in food production in advance and controls them at critical points. It also forms the foundation of many food safety management systems.

  • hazard analysis and risk assessment
  • identification of critical control points (CCP)
  • critical limits and continuous monitoring
  • corrective actions, verification, and records
Contact UsAll Standards
HACCP hazard analysis and critical control points preparation consultancy
HACCP certification preparation and gap analysis

T Valense'S ROLE

Prepare for Certification with Confidence

We provide support for preparation, gap analysis, and assessment related to the implementation of Hazard Analysis and Critical Control Points. We compare your current practices with standard requirements, objectively report areas open to improvement, and help you prepare for the certification process with confidence.

  • gap analysis and current-state assessment
  • technical support for document and process preparation
  • internal audit preparation and objective assessment
  • confident preparation for the certification process
Our ServicesContact Us

FREQUENTLY ASKED

Frequently Asked Questions About HACCP

HACCP is a systematic and preventive food safety approach that identifies biological, chemical, and physical hazards that may occur in food production in advance and controls them at critical control points. It is based on seven core principles.

The purpose of HACCP is to provide safe food to consumers by preventing food-related hazards throughout the production process rather than leaving control to the final product stage.

  • Prevention of food-related risks
  • Increased product safety and consumer confidence
  • Compliance with legal requirements
  • Reduced waste and recall costs
  • A strong foundation for systems such as ISO 22000 / FSSC 22000

HACCP; tehlike analizi, kritik kontrol noktalarının belirlenmesi, kritik limitlerin oluşturulması, izleme, corrective actions, verification, and records tutma olmak üzere yedi ilkeyi kapsar.

Organizations implement HACCP to ensure food safety preventively, meet legal and customer requirements, and prepare for more comprehensive management systems.

All organizations in the food chain that produce, process, store, transport, and serve food—including restaurants, catering businesses, and retailers—can implement a HACCP system.

Certification generally consists of the following steps: a gap analysis comparing the current state with standard requirements, preparation of the necessary documents and processes, system implementation, internal audit and management review, followed by an audit by an independent certification body. As T Valense, we provide technical support during the preparation, gap analysis, and assessment stages of this process; the certification audit and certification decision belong to independent certification bodies.

HACCP certification is obtained from independent certification bodies operating in this field. T Valense prepares your organization for this process, assesses the current state, and objectively reports areas open to improvement. The certification decision is made by the independent body that conducts the audit.