Food Safety Compliance

Understanding HACCP and Food Safety Compliance

A guide to HACCP implementation, FSMA compliance, and food safety certification for food and beverage manufacturers.

Key regulations

HACCP

Hazard Analysis and Critical Control Points is a systematic approach to food safety that requires identifying biological, chemical, and physical hazards and establishing critical control points throughout production.

FSMA

The Food Safety Modernization Act shifted FDA's approach from responding to contamination to preventing it, requiring preventive controls, supply chain verification, and foreign supplier programs.

Food traceability

Regulations like FDA FSMA Rule 204 and EU General Food Law Article 18 require companies to maintain end-to-end traceability records, enabling rapid identification and response during food safety incidents.

BRC / SQF certification

GFSI-benchmarked standards such as BRC, SQF, and FSSC 22000 set requirements for food safety management systems, and certification is increasingly expected by retailers and trading partners.

Key compliance challenges

•Maintaining HACCP plans and preventive controls across multiple production lines, facilities, and product categories.
•Meeting traceability requirements that demand end-to-end visibility across complex, multi-tier supply chains.
•Preparing for and maintaining multiple food safety certifications (BRC, SQF, FSSC 22000) with overlapping but distinct audit requirements.
•Adapting food safety management systems to new regulatory requirements like FSMA Rule 204 while maintaining daily operations.

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