Validation proves that the HACCP plan is capable of controlling hazards before implementation; verification confirms the plan is being followed effectively during operation and over time.
Frequently asked questions
Do you have a question? See the list below for our most frequently asked questions. If your question is not here, then please contact us.
The program covers KPI frameworks aligned to HACCP principles (preventive controls, CCP monitoring, verification, and training) and guidance on designing dashboards for leadership, operations, and QA to drive data-driven improvement.
Management review cadences provide structured, regular evaluation of HACCP performance, CAPA status, resource needs, and strategic adjustments to sustain compliance and drive continual improvement.
VACCP (Vulnerability Assessment for Food Fraud) identifies vulnerabilities to fraud or adulteration and maps them to preventive controls within the HACCP framework to reduce supply chain risk.
TACCP (Threat Assessment for Critical Control Points) focuses on identifying and mitigating deliberate threats to a facility or process, forming part of a broader food defense strategy within HACCP.
IAR is an FDA FSMA rule addressing deliberate contamination risks. Awareness helps organizations implement appropriate protective controls, incident planning, and regulatory-ready documentation within HACCP programs.
Mock recalls test recall readiness, traceability, communications, and CAPA effectiveness, helping teams identify gaps and improve response times before real incidents occur.
HACCP is a systematic, science-based approach to identify, evaluate, and control food safety hazards throughout the product lifecycle. It focuses on seven principles to prevent safety issues, protect consumers, and support regulatory compliance and market access.
Supplier approvals establish baseline risk, while COAs (Certificates of Analysis) provide objective evidence of material safety; together they support inbound material controls, traceability, and HACCP decision-making.
The program aligns HACCP with international standards (Codex, ISO 22000, FSSC 22000) and U.S. FSMA expectations, helping learners map hazard controls, documentation, and audits to recognized frameworks and regulatory requirements.
This traceability model links materials and products across transfer points to enable rapid traceback and targeted recalls, reducing scope and impact during a safety event.
A CCP is a step where a control can prevent or reduce a food safety hazard to an acceptable level. CCPs are identified using hazard analysis and decision trees (e.g., Codex decision tree) and are supported by applicable critical limits and monitoring.