Hazard Analysis and Critical Control Point (HACCP)     Hazard Analysis and Critical Control Point (HACCP) is a systematic technique that enables management to introduce and maintain a cost effective, ongoing food safety programme. The major benefit of HACCP is that it involves the methodical assessment of all the many steps involved in a food operation and the identification, and control, of those steps that are critical to the safety of the product. Qualico offers a specific service to carry out a detailed gap analysis audit of HACCP systems, plus their associated control procedures, to verify compliance with HACCP technical guidelines. This includes a review of methodology, documentation and processes to assess the range and completeness of the HACCP system. Once the HACCP system has been assessed the Consultant can assist with writing and implementing the appropriate Procedures and Controls. Benefits of Implementing an HACCP System       The HACCP approach allows management to concentrate resources on those steps that are critical to product safety, and provides for cost-effective control of foodborne  hazards. It focuses technical resources into critical parts of the process, thereby reducing product failure and loss. HACCP provides a more structured approach to the control of identified hazards than that achievable by traditional inspection and quality control procedures. It has the potential to identify areas of concern where failure has not yet been experienced and is therefore particularly useful for new operations. By using a HACCP system, control is transferred from solely end product testing (testing for failure) into design and manufacturing of foods.