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HACCP Food Safety System
HACCP controls biological, chemical and physical hazards rather than relying only on testing finished products. Start with composition, intended use, consumer groups and the production flow. State where storage, rework and outsourced operations enter and leave the plan.
Scope and current rules
An initial HACCP file should describe product families, composition, intended use, vulnerable consumers, process flow and outsourced steps. Include current hygiene programmes, measurement equipment and a representative batch. Identify which changes or missing stages require hazard review; do not start with a purchased list of critical control points.
Connect preparation to real production
Appoint a process team to check the flow during operation and connect significant hazards to justified controls. Assign monitoring, deviation handling, validation and verification responsibilities, with affected-product decisions kept explicit. Preparation outputs a usable plan and operating evidence; any external certificate needs an identified programme and issuer, while statutory establishment duties remain separate.
A hypothetical business adds a holding step before packing cooked food to its flow diagram. The team evaluates its effect on hazards and existing controls without automatically declaring every new step a critical control point. Explain the control’s supporting evidence, monitoring owner and segregation of affected batches following a deviation. A satisfactory finished-product test alone does not establish that the changed flow is controlled.
Independent decision and consultancy
The HACCP plan describes how hazards will be controlled; records demonstrate that controls actually operated. Include product descriptions, a confirmed flow diagram and hazard analysis. Link monitoring records to production date, batch and responsible person. Blank forms are not evidence of completed checks.
Kayra can advise on process review, planning and implementation records. Codex and FAO do not issue HACCP certificates to businesses. If an external certificate is requested, identify its assessment programme and issuing body separately. In Türkiye, food establishment registration/approval is a Ministry of Agriculture and Forestry procedure; consultancy or a private certificate does not replace it.
Official sources
Kayra can advise on process review, planning and implementation records. Codex and FAO do not issue HACCP certificates to businesses. If an external certificate is requested, identify its assessment programme and issuing body separately. In Türkiye, food establishment registration/approval is a Ministry of Agriculture and Forestry procedure; consultancy or a private certificate does not replace it.
Which scope and rules apply?
HACCP controls biological, chemical and physical hazards rather than relying only on testing finished products. Start with composition, intended use, consumer groups and the production flow. State where storage, rework and outsourced operations enter and leave the plan.
What must the application explain?
An initial HACCP file should describe product families, composition, intended use, vulnerable consumers, process flow and outsourced steps. Include current hygiene programmes, measurement equipment and a representative batch. Identify which changes or missing stages require hazard review; do not start with a purchased list of critical control points.
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