Company Certification International | HACCP
15995
page-template-default,page,page-id-15995,page-child,parent-pageid-15721,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode-theme-ver-11.0,qode-theme-bridge,wpb-js-composer js-comp-ver-5.1.1,vc_responsive
 

HACCP

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) certification instantly demonstrate to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subjected to inspection by regulatory authorities or stakeholders.

Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world. In addition to the primary objective of food safety:

1.    Encourages a more effective use of your resources
2.    Reduces costs by avoiding unsafe productions
3.    Enables your company to act quickly and effectively in the event of a food safety emergency
4.    Builds customer and health authorities’ trust
5.    Reduces barriers to international trade
6.    Helps your food company competes more effectively in the world market
This can be used by any organization directly or indirectly involved in the food chain including food service providers (canteens, restaurants, fast food chains, caterers, hospitals, hotels, etc.), farms, fisheries, dairies, processors of food for both human and livestock consumption and supporting services such as transporters and distributors.

Seven Principles of HACCP:

    • Conduct a Hazard Analysis: This is where you evaluate your processes and identify where hazards can be introduced. Hazards can be physical (i.e. metal contamination), chemical (i.e. can a cleaning product contaminate the product, are their toxins that could contaminate the product) or biological (at what points could bacteria or virus contaminate your product).

 

    • Identify the Critical Control Points: At what steps in your process can controls be applied to prevent or eliminate the hazards that have been identified. These are your critical control points. For each critical control point, you will identify the preventive measure.

 

    • Establish Critical Limits: To establish criteria for each critical control point with regulatory Limits.

 

  • Establish Monitoring Procedures: To monitor the process at the critical control point and keep records to show that the critical limits have been met. The monitoring that takes place at the critical control points is essential to the effectiveness of the HACCP program.
    • Establish Corrective Actions: Identified ahead of time for each CCP. The action must make sure that no unsafe product is released. There must also be an evaluation of the process to determine the cause of the problem and an elimination of the cause.

 

    • Establish Record Keeping Procedures: Determine what records are needed to show that the critical limits have been met, and the system is in control. Address regulatory requirements and include records from the development of the system and the operation of the system.

 

    • Establish Verification Procedures: The HACCP plan must be validated.