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Request a Proposal More on Food Safety  Brochures BRC Global Standard for Food Safety Global Food Safety Initiative (GFSI) IFS ISO 22000 SQF 2000 General Capabilities  Webinars BRC Global Food Standard and Certification Global Food Safety Standards – Overview and Comparison of HACCP Based Standards PACsecure – What you need to know about this HACCP-based Food Safety Standard for Packaging Companies PACsecure – Food Safety for Packaging – A Success Story ISO 22000: Management System Approach to Food Safety Organic Certification - Enhancing your Market Advantage by Meeting Industry Standards Internal Auditing: Optimizing the Process Root Cause Analysis and Effective Corrective Actions: The Basics Contact our Product Manager Randall Wilkinson Technical Director, Agri-Food Group, Organic, & GMA-SAFE, (479) 855-3131 Randall.Wilkinson@qmi-saiglobal.com   A unique feature that QMI – SAI Global offers its customers is support from dedicated product managers.More... Randall Wilkinson, Technical Director, Agri-Food Group, Organic, & GMA-SAFE, is QMI – SAI Global's technical expert for the food safety series of standards, and is responsible for the development, maintenance, improvement and growth efforts of QMI – SAI Global's food safety program. Randall has worked as a member of the operations staff of several top food companies and their suppliers, and brings a wealth of information and experience for QMI – SAI Global customers. Randall Wilkinson (479) 855-3131

HACCP (Hazard Analysis and Critical Control Points) is a risk management system that identifies, evaluates, and controls hazards related to food safety throughout the food supply chain. While all seven HACCP principles are included in the ISO 22000 standard, it may still be implemented as a separate risk management system. A HACCP program can be implemented for control of physical, biological, and chemical risks throughout your operations. The plan helps assure regulating authorities and customers that you are taking every reasonable precaution to assure food safety. It also helps you reduce contamination-related food losses and improve the design of new food products.

A HACCP plan principles:

1. Identification of food hazards and the necessary risk control measures
2. Identification of the food safety Critical Control Points (CCPs)
3. Determination of the critical limits for each CCP
4. Establish monitoring procedures for CCPs
5. Plan and take corrective action when critical limits are exceeded
6. Establish verification procedures for the HACCP FSMS system
7. Establish documentation and record keeping for the HACCP FSMS system

Rely on QMI – SAI Global's Industry Knowledge and Experience
QMI – SAI Global has extensive experience and expertise in the food industry, including HACCP audit programs, ISO 22000 management systems registration, an organic certification program, as well as ISO 9001 quality management systems, ISO 14001 environmental management systems, and OHSAS 18001 occupational health and safety. We have in-depth knowledge and awareness of how to structure and manage compliance programs for the many different business models that fall under the standard. Our experienced, perceptive, and clear-thinking auditors are equipped to interpret the standard properly and guide you efficiently through the registration process.

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