An Agency of

HACCP RECOGNITION PROGRAMME

The Hazard Analysis Critical Control Point (HACCP) Recognition Programme is a food safety management system that addresses the issue of food safety through a preventative approach. 

The system identifies where hazards might occur in the food production process and puts into place stringent actions to prevent the hazards from occurring during raw material production and handling, processing, storage, distribution and handling of the finished product prior to consumption.

The HACCP system was developed to focus specifically on food safety and can be implemented in small, medium and large scale businesses in all segments of the food production continuum.

HACCP principles can be tailored to any individual product or process line.  By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe. By reducing foodborne hazards, public health protection is strengthened.

Having implemented the HACCP system for the production of safe foods in an establishment, the HACCP Recognition Programme:

  • Validates the implementation of an effective HACCP-based system in the establishment

  • Prepares the establishment for recognition/certification of the HACCP system by international certification bodies

  • Offers ‘Exemption’ status to ‘Prescribed Foods’ that are HACCP-compliant. A number of processed foods such as tomato ketchup, pepper sauces, syrups, canned juices, jams and jellies are classified as ‘prescribed foods’ under the Processed Food Act 1959. These foods are subject to batch-by-batch sampling and testing and the issuance of Certificates of Approval for sale and Certificates of Export by the Bureau of Standards Jamaica (BSJ). However, establishments that have implemented the HACCP system and have had this system recognized by the NCBJ, are eligible for exemption from the batch-by-batch sampling and testing and the need for the associated certificates prior to sale.  

The HACCP Recognition status is valid for one (1) year being renewable at the end of this period.