A Hazard Analysis and Critical Control Points (HACCP) plan is a systematic, preventive approach to food safety that is often used in conjunction with international standards such as the British Retail Consortium (BRC) and Safe Quality Food (SQF). HACCP plans are used in the food industry and other related industries to identify and prevent possible hazards in food handling and production.
Case Study
On a recent food safety project, Freer Consulting worked with a client that needed to update their HACCP plan and documentation while pursuing Juice Products Association (JPA) certification. With Freer Consulting’s lean, flexible team approach, we addressed both needs simultaneously, built off the prior documentation and tailored the product to the client’s specific needs. With the same team addressing both the HACCP and JPA needs, any repetitive tasks or requirements were addressed to create a clear and concise manual that met JPA guidelines. This saved time during the overall project and enabled the certification timeline to be shortened.