HACCP
HACCP Food Safety System Consultancy
Identifies critical control points and proves each one is monitored and held.
- Hazards Controlled at Source
- Protection Without Heavy Overhead
- Licensing Conditions Met
- Staff Judgement Standardised
- Practice area
- Food Safety
- Industries
- 4
- Delivery
- Onsite, remote, hybrid
Why expert advice is worth having
Organisations rarely fail HACCP because the standard is hard. They fail because the evidence does not match what the auditor asks for.
Scope decides the price
Getting the HACCP scope wrong is expensive in both directions. Too wide and you pay for audit days you never needed. Too narrow and the certificate does not cover what your customer asked about.
Findings get closed, not logged
Most HACCP audits produce findings. What matters is whether they are closed with genuine corrective action or papered over, because the next auditor reads the last report first.
The certification body is independent
We prepare you for HACCP, and an accredited body decides. Because we do not issue the certificate, our only interest is that you actually pass, which is what makes the preparation worth paying for.
Auditors ask for particular evidence
Someone who has sat through hundreds of HACCP audits knows which records get requested first and which answers collapse under a follow up question. That knowledge is only earned in the room.
Prefer to just ask someone about HACCP rather than fill in a form?
What HACCP is worth to you
Certification is a commercial decision before it is a technical one. This is where the return usually shows up.
Hazards Controlled at Source
Identifying critical control points tells you which handful of steps genuinely matter, so supervision goes where the risk actually lives.
Protection Without Heavy Overhead
For smaller kitchens and units, a working hazard plan gives real protection and buyer credibility without carrying a full system burden.
Licensing Conditions Met
Food safety authorities and licensing inspectors expect a documented hazard plan, and its absence is a standard non compliance every time.
Staff Judgement Standardised
Written limits on temperature, time and hygiene remove the guesswork behind most spoilage and contamination incidents on the floor.
Industries where HACCP applies
Open a sector to see every standard it is usually asked for.
Want HACCP costed properly rather than guessed at?
Send us the detailsSee the documentation
Look at how it is structured before you commit
The quickest way to judge a consultant is to look at their paperwork. In a demo we open our HACCP document set and show you the hierarchy: what sits in the manual, what drops into procedures, what becomes a form, and how each one traces back to a clause the auditor will ask about.
HACCP in detail
Seven principles, applied to your actual process
HACCP is a systematic method for identifying food safety hazards and controlling them at the points in the process where control genuinely matters. It rests on seven principles: hazard analysis, determining critical control points, setting critical limits, monitoring, corrective action, verification and record keeping. It came out of Codex Alimentarius and now sits underneath almost every food safety regulation and scheme in use. It is a method rather than a management system, which is why it is usually paired with one.
It is asked for by retailers and food service chains during supplier approval, by export buyers, by regulators inspecting manufacturing and catering premises, and by hotel and hospital procurement teams. Processors, packers, cold stores, transporters, central kitchens, bakeries, dairies, spice and grain handlers and packaging suppliers all fall within scope. If a scheme certificate is coming later, the study has to be right first, because everything else is built directly on top of the hazard analysis.
Walking the line, from receipt to dispatch
We start on the floor, not in the office. Product description and intended use first, then a process flow diagram drawn by walking the line and verified against what operators actually do rather than what the drawing says. Hazard analysis follows for biological, chemical, physical and allergen hazards at every step, including hazards introduced by rework, maintenance, and the movement of people and waste through the building. Prerequisite programmes are examined at the same time, since a study resting on weak hygiene control will not hold.
Critical control points are then determined using a decision method your team can defend, and limits are set from published science and validation data rather than round numbers that feel comfortable. We design monitoring that is realistic for the shift pattern, write corrective actions naming who acts and what happens to affected product, and set verification through calibration, sampling and record review. Training happens at the line, with the people who will be filling in the checks.
A live plan, not a folder on a shelf
The deliverable is a HACCP plan with its hazard analysis, control point determination, monitoring and verification schedules, corrective action procedures and the record formats needed to run it, along with the prerequisite programmes underneath. MSCi carries out the study and delivers the training directly. Where third party recognition is wanted, an independent certification body audits and certifies against whichever scheme you choose. We also run the first internal verification audit so the team sees how it gets tested.
What changes on site is usually visible within weeks. Checks that were done from habit become checks with a limit and a consequence, so a reading outside range triggers action instead of a shrug. Customer complaints get traced back to a step rather than argued over in a meeting. And when a buyer's auditor arrives unannounced, the records exist for the days they choose to look at, which is the only test that ever counts.
The route to your HACCP certificate
- 1Gap analysis
- 2Documentation
- 3Training
- 4Implementation
- 5Internal audits
- 6Closure of gaps
- 7Management review
- 8Certification audit
- 9Surveillance audits
Want an honest view of where you stand on HACCP?
HACCP questions we are asked most
What does HACCP involve in practice?
In practice that means documented processes matching how you really work, records showing the system running, people trained on their part of it, and an internal audit completed before anyone external arrives.
What is a realistic timeline for HACCP?
Plan on somewhere between eight and sixteen weeks. Organisations with existing procedures move faster; those starting from nothing spend most of the time on documentation and getting records actually made rather than promised.
Do you issue the HACCP certificate yourselves?
No, and no consultant should. The certificate comes from an independent accredited certification body after their own audit. We prepare you to pass it and we are there on the day to close findings. That separation is exactly what makes the certificate worth holding.
What does HACCP consultancy cost?
There is no useful list price for HACCP. Two organisations of the same size can differ by a factor of three depending on existing documentation. A short scoping call gets you an accurate written number.
Which industries need HACCP?
We map HACCP to 4 sectors and it sits in our food safety practice. Organisations usually arrive because a specific buyer, regulator or tender committee has asked. Tell us who is asking and we will confirm whether this is the standard that satisfies them.
Do you have to visit our premises?
We work onsite, remote or a mix. Multi site groups often use remote sessions for documentation and reserve site visits for the gap analysis and the audit itself, which keeps travel cost out of the fee.
Quick question about HACCP? Message us and get an answer today.
Insights, news and know-how
Guidance from our consultants, with anything about this standard first in each column.
Blogs22
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Book a short session and we will tell you what is involved, how long it takes and what it costs.