HACCP - Hazard Analysis and Critical Control Points

Keeping foodstuffs safe Dutch HACCP is a Food Safety Management System standard that lays down the specifications and requirements of proper food safety management. These specifications and requirements have been developed by, and are placed under, the authority of the National Board of Experts – HACCP. This authority has been able to create clear documentation and set the standard for all the activities that are developed for food business operators.

How you benefit
Dutch HACCP focuses on the assurance of food safety. They do this by defining, evaluating and controlling risks and hazards that might have a negative effect on safety during: preparation, processing manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply in any sector of the food chain.
Basically, Dutch HACCP requirements are applicable to all food businesses and organisations, from primary production to retailers. Whether profit-making or not, public or private. However, they are not intended for service companies that work with food businesses such as: suppliers of packaging materials, suppliers or producers of  food equipment and/or industrial cleaning companies.

What the standard looks like
Specially based on the Codex Alimentarius and ISO management systems, Dutch HACCP is a standard that can be used as a compliance tool. This makes it possible to assess the continued compliance of HACCP principles, general principles of food hygiene, codes of practices and management involvement.
In addition, Dutch HACCP can be used as a guide, to give food operators the accurate tools to apply and implement the suitable assessments, procedures and actions. In order to assure  food safety and to comply with food safety legislation.
Control Union Certification is one of the Cbs that is accredited to certify Dutch HACCP in a wide range of categories worldwide. 

Correct implementation of the Dutch  HACCP might result in the following:

• Improvement of management and communication within the organisation
• Decrease in costs caused by withdrawals and/or recalls
• Improved reputation and brand loyalty
• Renewed sense of confidence in disclosures by increased recognition, trust and credibility

How to get certified
Dutch HACCP certification runs on a 3 year cycle. This cycle consists of an initial two-stage audit followed by a semi-annual surveillance. In some cases an annual surveillance audit is required. The final step is a re-certification audit, carried out 3 years after the initial audit.

This program is accredited; RvA-C499.