HACCP
Also called Hazard Analysis and Critical Control Points
A food safety system built around identifying the specific points in a process where a hazard can be controlled, and proving you controlled them.
HACCP works backwards from what could hurt someone. You map the process, identify biological, chemical and physical hazards at each step, and find the points where control is genuinely critical — a pasteuriser temperature, a metal detector, a pH check.
At each of those critical control points you set a limit, monitor it, record the monitoring, and define what happens when it goes out of limit. The records are the system. An undocumented check did not happen as far as an auditor is concerned.
For a brand manufacturing under contract, the plan is usually the site’s rather than yours — but the results belong to your product, and being able to see the checks against your own batches is the difference between trusting a certificate and knowing.
NextBatch keeps this straight for you. Cost per unit, tolling tiers, yield and traceability all derive from the same plan you and your co-manufacturer share — so none of it is a number somebody typed twice.
Start free