HACCP
Hazard Analysis and Critical Control Points
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety. Originally developed in the 1960s for NASA spaceflight food, it is now codified in EU Regulation 178/2002 and required worldwide for food production.
HACCP identifies physical, chemical, microbiological, and allergenic hazards at each step of food production, then defines Critical Control Points (CCPs) where the hazard can be prevented, eliminated, or reduced. Each CCP has critical limits, monitoring procedures, corrective actions, verification, and record-keeping.
For Egyptian food processors exporting to the EU, UK, or USA, HACCP plan implementation is non-negotiable. EU food law requires every food business to have a HACCP-based food safety system. Importers will request audit evidence that suppliers operate a documented and verified HACCP plan.
FoodGate Audit verifies HACCP plan compliance during facility audits. We check the hazard analysis, CCP determination, monitoring records, corrective actions, and validation studies. Common findings: outdated hazard analysis, gaps in allergen management, insufficient verification, or weak CCP monitoring frequency.