HACCP

Since 1998 it has been a legal requirement for all food businesses to have a food safety management system based on the principles of HACCP. Hazard Analysis and Critical Control Point systems identify and control hazards, whether microbiological, chemical or physical, that could pose a threat to the production of safe food.

BiaSolutions will work with your company to design a HACCP plan around your specific products and food manufacturing processes producing a document which includes:

  • Plans
  • Flow Diagrams
  • Hazard Analysis
  • Process Records
  • Associated Training Plans and Records

BiaSolutions provides a complimentary annual review of all clients HACCP plans.

Quality Management Systems/ HACCP
All food businesses are obliged by law to control food safety hazards and to ensure food is safe for human consumption through the implementation of good hygiene and traceability practices.

Effective Quality Management Systems (QMS) are the foundation of all safe food manufacturing. QMS should be user friendly and practical and add real value and information to your business.

If your food business want to supply multiple retailers it is essential to meet BRC Food Safety Standards which is an internationally recognised accreditation. If you are supplying Tesco own-brand products you must adhere to Tesco FMS.

BiaSolutions can develop bespoke QMS tailored to your company’s size and process. Biasolutions have developed QMS systems for the Meat, Fish, Ready to eat , Retail, Catering and Confectionary sectors.

Biasolutions can help you to implement your QMS to ensure compliance with the criteria of:

  • NSAI:Irish Standard I.S. 340: 2007
  • EU Food Hygiene Regulation 852/2004
  • ISO 22000/2005
  • BRC-British Retail Consortium Global Standard 7
  • EIQA Q Mark
  • HACCP
  • TFMS
  • Organic Trust/Soil Association
  • SEDDEX Ethical Supply Chain
  • Fairtrade
  • Kosher and Halal certified production processes
  • TACCP&VACCP

Bia Solutions can provide assistance with TACCP and VACCP plans.
TACCP – Threat Assessment Critical Control Point

  • While HACCP is concerned with the prevention of food-borne illnesses and the prevention of unintended or accidental hazards (Chemical, Physical, Microbiological and Intrinsic) to food safety, TACCP is concerned with the prevention of deliberate and intentional food fraud. Threat Assessment Critical Control Point (TACCP), which is a methodology that can help the food and drink industry evaluate, document, understand and control a wide range of threats to their supply chain. Some of the basic principles of TACCP are included in BRC Global Standard for Food Safety Issue 7 which call for all accredited sites to carry out a ‘vulnerability assessment’ of all their raw materials.
  • VACCP – Vulnerability Assessment and Critical Control Points
  • TACCP and VACCP go hand in hand in the goal to show product authenticity. Both are intended to prevent the intentional adulteration of food. TACCP identifies the threat of behaviourally or economically-motivated adulteration; VACCP identifies how vulnerable different points in the supply chain are to the threat of economically-motivated adulteration. Again, the assessment of vulnerability is required to satisfy requirements of BRCv7