HACCP is a food safety management system that identifies and controls physical, chemical and biological hazards across the entire production chain. Required by regulators, clients and retail networks worldwide. CBE guides implementation and certification. 30 years, 100% success.
CBE specializes in guiding and certifying organizations for the HACCP standard, tailoring the management system to the organization's needs.
Quick facts – HACCP
Goal
Preventing food safety hazards across production
Who needs it
Food, beverage and supplement producers, retail
Exposure in Israel
Ministry of Health, retail networks, export
Complements
ISO 22000, ISO 9001, SMETA
CBE – success rate
100% – hundreds of certified clients
HACCP (Hazard Analysis and Critical Control Points) is a food safety management system developed in collaboration with NASA and adopted by the Codex Alimentarius — the world's food-standard body.
HACCP is based on 7 principles: hazard analysis, identifying critical control points, setting limits, monitoring, corrective actions, verification and documentation.
CBE doesn't just write a HACCP plan — we implement the system on the ground, train the team and guide you through to certification by the audit body.
Identifying and preventing hazards before they occur.
A proven, internationally recognized methodology.
Critical control points — ongoing monitoring and documentation.
A dynamic system that updates as the process changes.
Food networks require HACCP from their suppliers.
Retail networks require HACCP from every supplier.
Food export to the US, Europe and Asia — HACCP is mandatory.
Identifying and preventing hazards before they reach the consumer
Ministry of Health, FDA, EU — all require HACCP
Retail networks don't accept suppliers without HACCP
HACCP enables food export to the US, Europe and Asia
Defining the organization's needs, stakeholders and the scope of the quality management system.
Process planning and control, managing customer requirements, external providers and output control.
Management commitment, quality policy and defining roles and responsibilities.
Measurement, analysis, internal audit and management review.
Risk and opportunity management, quality objectives and plans to achieve them.
Managing non-conformities, corrective actions and continuous improvement of the system.
Resources, employee competence, internal communication and documentation.
CBE performs a full Gap Analysis and builds a work plan tailored to your organization.
A complete food safety framework:
CBE accompanies you at every stage — from analysis to certification
Identifying physical, chemical and biological hazards at every stage
Locating critical control points in the production process
Defining critical limits for every control point
Setting up ongoing monitoring and recording
Guidance with the audit body through to receiving the certificate
30 years, hundreds of clients, 100% success — here's what sets us apart
Committed to success! No client has ever failed a certification audit. Not certified — you don't pay!
We adapt the schedule to the regulator's or client's requirement.
CBE's skilled human team writes your procedures and documentation tailored to your organization.
Training workers and managers for day-to-day HACCP implementation.
HACCP, ISO 22000, GMP — under one roof.
Annual audits, updates, changes to production lines.
HACCP is the foundation — ISO 22000 expands it into a full management system. CBE builds both.
About CBE's GRC frameworkCBE specializes in guiding and certifying organizations for the HACCP standard. The service is provided by CBE's experts, with 30 years of experience in ISO standards, over 4,000 satisfied clients and 100% success in audits.
Tell us about your products and what's driving you — we'll come back with a HACCP plan