Key points
- GMP is the baseline environment; HACCP is the hazard-specific control layer.
- Critical control points require monitoring, limits and corrective action.
- Records are what make either system demonstrable.
How the two relate
Prerequisite programmes — hygiene, maintenance, pest control, personnel practice, supplier control — create conditions where hazards are manageable. HACCP then identifies remaining significant hazards and defines the points where they are controlled.
What a buyer should look for
A documented hazard analysis specific to the products made, defined critical control points with limits and monitoring frequency, corrective-action records, verification activity and evidence of periodic review after process changes.
What to verify
- Hazard analysis specific to the products supplied to you
- Monitoring and corrective-action records for each control point
- Evidence of review after process or formulation change
Risks to manage
- Generic hazard analysis copied from a template
- Control points defined but not monitored in practice
- System documentation maintained only for audit purposes
Common mistakes
- Reviewing the manual without reviewing the records
- Treating prerequisite programmes as optional
- Not re-reviewing the analysis after a process change
Frequently asked questions
Is HACCP mandatory for feed businesses?
In many jurisdictions feed operators are required to implement HACCP-based procedures. The specific legal requirement depends on the market and the activity.
What distinguishes a real system from a paper one?
Records. A functioning system generates monitoring data, deviations and corrective actions continuously; a paper system produces documents shortly before audits.
Related reading
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