Ceres Consulting


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What is HACCP? - HACCP (Hazard Analysis and Critical Control Point) techniques are increasingly used in the food industry throughout the world. HACCP principles, demand that organisations establish effective food safety systems through the application of a systematic approach to hazard and risk analysis. This systematic preventative approach to food safety addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. This standard is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards. The system is used at all stages of food production and preparation processes.

Who can use HACCP? - All organisations who play a role in the food production and supply chain.

Benefits of HACCP

  • Commitment - increasingly companies within the food chain must be able to demonstrate an effective HACCP system, depending on varying local and national requirements. Meeting local food hygiene regulations and applying hazard analysis techniques, such as HACCP, add to what may already seem to be a complex and daunting process for those in the food chain. However, taking a formalised approach to assuring food safety helps you demonstrate your commitment by meeting the demands of legislation.

  • Trust - from your customers and stakeholders who see that you take a serious and managed approach to food safety.

  • Competitive - you will stand out from your competitors who do not have this standard and it will help you to become a supplier of choice.

During the last few years, the global food industry has been directly affected by an escalation of legislation and regulations covering food safety and hygiene. Today, HACCP techniques are increasingly being used in the food industry and are recommended as the most effective way for food businesses to ensure consumer protection. HACCP is a pro-active process control system by which food quality is ensured.

We at Ceres Consulting can advise on drawing up your AER to be logical and concise, thereby making maximum use of the information recorded to all concerned. Please contact us to discuss your requirements. At Ceres Consulting, we design a HACCP report around you but which also includes the main guiding principles of the HACCP system which are:

  • Description of products

  • Description of processes

  • Hazard analysis: identifying the potential hazards (i.e. biological, chemical and physical)

  • Risk analysis: defining 'critical control points' (CCP) and other areas requiring attention

  • Control of the critical control points

  • Establishing on-going monitoring procedures to maintain recognised standards in food safety for your business.