To fulfill our quality vision Kalahari Desert Products complies with the following:

  • National and International food and safety regulations – HACCP
  • BRC certified to guarantee food quality and customer specification

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized, science-based, food safety system that is used to help ensure the manufacturing of safe food products. HACCP is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards, including those caused by cross-contamination. During the development of a HACCP system, potential hazards are identified and control measures are implemented at specific points in the manufacturing process.


  • Provides a more systematic approach to ensure food safety than traditional inspection procedures
  • Places more responsibility for ensuring food safety on the food manufacturer than traditional inspection programs
  • Is based on science, rather than simply past experience or subjective judgement
  • Focuses on preventing problems before they occur, rather than trying to detect failures through end-product testing

HACCP is internationally recognized as the primary means for enhancing food safety throughout the food chain, and is increasingly being used around the world. A HACCP system is the responsibility of the company. The food manufacturer has the most control over the product and thus can have the greatest impact on the safety of the food produced. The actual development, implementation and maintenance is up to the manufacturer. Pre-requisite programs are designed to ensure a suitable and safe environment for food manufacturing that does not present sources of contamination. To control and prevent hazards within the manufacturing environment:

  • Appropriate personal practices are managed
  • Shipping, receiving and storage practices are managed
  • Equipment and structures are maintained
  • Water supply safety is maintained
  • Sanitation and pest control activities are performed
  • Appropriate employee training is provided

Pre-requisite programs encompass universal criteria that must be controlled regardless of The HACCP Seven Principles

Principle 1: Conduct a hazard Analysis. Plants determine the food safety hazards and identify the preventive measures the plant can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

Principle 2: Identify critical control points. A Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

Principle 3: Establish critical limits for each CCP. A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.

Principle 4: Establish CCP monitoring requirements. Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.

Principle 5: Establish corrective actions. These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rules requires a plant’s HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.

Principle 6: Establish record keeping procedures. The HACCP regulation requires that all plants maintain certain documents, including its hazard Analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.

Principle 7: Establish procedures for ensuring the HACCP system is working as intended. Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of safe products. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule.

Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as the renewal of HACCP plans, CCP records, critical limits and microbial sampling and analysis. FSIS is requiring that the HACCP plan include verification tasks to be performed by plant personnel. Verification tasks would also be preformed by FSIS inspectors. Both FSIS and the industry will undertake microbial testing as one of several verification activities. Verification also includes ‘validation’ – the process of finding evidence for the accuracy of the HACCP system system (e.g. scientific evidence for critical limitations).

The seven HACCP principles are included in the international system ISO 22000. This standard is a complete food safety management system incorporating the elements of pre-requisite programs for food safety, HACCP and quality management system which together form an organization’s Total Quality Management.

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