HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventive approach to food safety that identifies biological, chemical and physical hazards and controls them at the points that matter most. It is built on the seven principles set out in the Codex Alimentarius.
In the UAE, HACCP-based food safety systems underpin the requirements of Dubai Municipality, ADAFSA and other authorities — and are the basis for certification schemes such as ISO 22000, BRCGS and IFS. A sound HACCP plan, supported by prerequisite programmes, is the starting point for almost every food business.
The Codex framework every HACCP plan is built around.
Identify biological, chemical and physical hazards at each step of your process.
Determine the points where control is essential to prevent or eliminate a hazard.
Set measurable limits (e.g. temperature, time) that must be met at each CCP.
Establish how each CCP is monitored so deviations are caught quickly.
Define what happens when a critical limit is not met.
Confirm the system works and keep the documentation that proves it.
We build practical HACCP systems around your real process — and train your team to run them.
Tell us where you are on your HACCP journey and we'll map out the fastest, most cost-effective route — with a free, no-obligation quote.