Professional HACCP Consulting
We implement and update procedures based on HACCP principles, taking account of the activity, workflows, products and identified risks.
Benefits
- Alignment of documentation with requirements applicable to the activity
- Reduced risk of food contamination
- Structured preparation for authority inspections
- Documentation tailored to the operation and existing processes
Our Process
- 1Initial assessment of existing processes
- 2Identification of critical control points
- 3Development of HACCP documentation
- 4Implementation and staff training
HACCP Consulting: practical scope and deliverables
This section clarifies where the service applies, what documents and recommendations are delivered, and which operational risks are reduced.
Who this service is for
- Restaurants, cafés, pastry laboratories, bakeries and catering operations
- Small and medium food producers that need clear procedures and auditable records
- Warehouses, packing areas, work sites and units handling food products
- Businesses preparing for authority inspections, internal audits or customer audits
What we deliver
- Initial review of workflows, operational steps and food safety risks relevant to the activity
- HACCP plan adapted to the site, products and existing processes
- Procedures, forms, registers and records required for daily implementation
- Practical recommendations for staff training and long-term system maintenance
Risks reduced
- Nonconformities during inspections caused by incomplete or outdated documentation
- Missing mandatory records for monitoring, verification and corrective actions
- Physical, chemical or microbiological contamination risks in food workflows
- Inconsistent application of hygiene, traceability and operational control rules
Required information and responsibilities
Important clarification: The level of HACCP procedures and documentation depends on the activity, products, processes, size of the operation and identified risks.
Information we need
- A description of the activity, products, processes, location and intended objective
- Existing documentation such as procedures, recipes, labels, layouts, specifications or records
- Inspection or audit reports, laboratory results and relevant deadlines, where available
Limitations and responsibilities
- Recommendations are based on the information and documents supplied by the client
- Changes to products, processes, suppliers, premises or applicable requirements may require a new review
- The operator remains responsible for information supplied, daily implementation and compliance with applicable legal obligations
Frequently Asked Questions
What is the HACCP system?
HACCP (Hazard Analysis Critical Control Points) is a food safety management system that identifies, evaluates, and controls hazards significant to food safety.
How long does HACCP implementation take?
The timetable is established after reviewing the operation, workflows, existing documentation and staff readiness. An estimate and working schedule are provided at the start of the project.
Is HACCP mandatory?
Food business operators must establish, implement and maintain permanent procedures based on HACCP principles, to the extent applicable to their activities. The level of documentation depends on the type of operation, processes, products, size and identified risks.