Businesses commonly receive HACCP findings because critical controls are either under-defined or over-assumed, leaving the system unable to prove ongoing hazard prevention. Typical issues include incomplete hazard analysis, poorly validated process flow diagrams, unclear or missing CCP (Critical Control Point) determination, monitoring steps lacking defined frequency or measurable criteria, corrective actions recorded without effectiveness verification and traceability checkpoints not linked to inventory or receiving records.

 

Many facilities describe risks like foreign matter or heavy metals as “low” but lack supporting evidence trails showing sampling, thresholds, verification or responsibility assignment. PRPs (GMP/GHP) are often documented but not proven as implemented through routine hygiene checks, training or monitoring records. The result is recurring findings, product-safety ambiguity, unverified controls, audit fatigue and exposure to real contamination or process failure.

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We close these gaps by helping food and feed businesses map real process steps into clear HACCP flows, validate hazards practically and confirm true CCP rationale, not assumptions. We work hands-on with teams to score hazards, establish CCPs, confirm monitoring and measurable limits (critical/operational), assign accountable owners and ensure corrective actions include verification for effectiveness to prevent (re)occurrence. We embed evidence discipline — sampling rules, origin logging, maintenance, calibration, hygiene, inspection and verification — into registers that auditors can trace confidently.

 

This simplified, risk-based, and verification-led approach transforms findings into closure, delivering operational consistency, robust hazard-control proof, strengthened quality culture, and long-term HACCP confidence ready for future audits without over complication.

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Own the system. Improve the process. Protect the product.