HACCP (Hazard Analysis & Critical Control Points) is the internationally recognised operating method that helps companies in the food and beverage industry identify their food safety risks, preventing food safety hazards and addressing legal compliance.
The HACCP methodology is a structured, preventive approach to food safety that optimises efforts to provide the consumer with safe food. It is mandatory in several countries, including the US and within the EU. An efficient food safety management system tailored to your processes will support you in your efforts to prevent food safety failures and associated costs, and ensure legal compliance. Independent certification demonstrates your commitment to food safety.
What is the HACCP method?
HACCP is a risk management tool specifically designed for the food sector by the Codex Alimentarius Commission, jointly established by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).
The risk management activities include:
- Risk evaluation
- Risk management option assessment
- Implementation of management decisions
- Monitoring and review
In the context of the food sector, HACCP can be:
- Corrective: When objectives for food safety have been established by Codex or national risk managers, these can be adopted by the industry. By applying HACCP the industry can assure that these objectives are met.
- Preventive: A hazard analysis identifies potential hazards that need to be controlled to prevent potential harm to the consumer.
Why is certification good for my business?
The potential benefits of HACCP are numerous, but the most significant are tangible and demonstrable improvements in food safety performance and a greater level of assurance in the area of legal compliance. The ultimate objective of the system is to assure food safety by means of food safety hazards identification and management instead of low-efficiency, retroactive quality control.
HACCP system certification enables your organisation to:
- Communicate confidence to the customers, demonstrating that the food is produced by means of safe processes
- Prove that it has taken all reasonable precautions to guarantee the production of safe food
- Allow customers to demand that suppliers are assessed and certified, if they operate in a country with a strong food safety legislative framework
- Reduce the number of audits carried out by customers and, consequently, save management time spent and related costs
- Reduce product waste and product recall
- Improve relations with food safety authorities
- Improve efficiency
- HACCP Certification - Benefits
Food production in sanitary manner
Concentration in the sanitation effort and effective control of food
Economic control of food products (Reduction of defective product and customer complaints)
Reliability in the food product
Safe and sanitary distribution of food product
Choice of sanitary food product through public certification
Prevention from the food hygiene problems
Advantageous inspection process
HACCP mark indication
- Saves your business cash over the long haul
Avoids you harming your clients
Food Safety principles increment
Ensures you are agreeable with the law
Food quality benchmarks increment
Organizes your procedure to create safe nourishment
Organizes your staff advancing cooperation and effectiveness
Due constancy protection in court
- Certification to the HACCP standard provides an effective means of communicating with stakeholders and other interested parties. It is an important element in demonstrating food safety commitments under corporate governance, corporate responsibility, and financial reporting requirements.
Applicability of HACCP :
HACCP can be connected all through the evolved way of life from essential generation to conclusive utilization and its execution ought to be guided by logical proof of dangers to human health. Just as improving sanitation, usage of HACCP Certification can give other noteworthy advantages. Moreover, the utilization of HACCP frameworks can help investigation by administrative specialists and advance global exchange by expanding trust in sanitation.
The effective utilization of HACCP requires the full responsibility and inclusion of the board and the work power. It additionally requires a multidisciplinary approach; this multidisciplinary approach ought to incorporate, when proper, ability in agronomy, veterinary health, creation, microbiology, drug, general well being, nourishment innovation, natural health, science and designing, as per the specific examination. The utilization of HACCP is good with the usage of value the board frameworks, for example, the ISO 9000 arrangement, and is the arrangement of decision in the administration of Food Safety inside such frameworks.
Hazard Analysis Critical Control Points (HACCP) is defined to be the food detrimental elements major control points by the food and drug administrative agent. HACCP is composed as hazard analysis (HA) and critical control points (CCP). HA is to search for the hazard elements and analyze the hazard structure. HACCP is to decide the sanitation control points to control the major hazard control points after identifying the hazard elements from material supply, manufacture, processing, preservation and distribution to the end user consumption.
In other words, HACCP is a scientific food sanitation control system to secure the safety and hygiene of food product by the effective and self-motivated hygiene control system. HACCP is the management system dealing with food safety through the following methods. Analysis and control of hazard elements from biological, chemical and physical perspectives. All food product life cycle is the object of HACCP beginning from material supply and food manufacturing to distribution and consumption.
How can I prepare for certification?
A preventive way of thinking is the main attitude that enables you to achieve significant results.
The process includes:
- Identification of the food safety hazards and significant risks
- Identification of the control measures capable of eliminating the relevant food safety hazards or reducing them to an acceptable level
- Definition of the operation parameters needed to ensure the control measures effectiveness, including monitoring procedures and corrective action in case of failure.
- Validation of the control measures
- Documentation of the HACCP system, including the HACCP plan
- Implementation, verification, and improvement of the HACCP system
Development, implementation, and certification of an HACCP system is a continuous journey, with the independent audit representing one element of the total assessment process.
Application of the Principles of HACCP
Principle 1 - Conduct a Hazard Analysis
The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to Occur. The HACCP team will focus on hazards that can be prevented, eliminated or controlled by the HACCP plan. A justification for including or excluding the hazard is reported and possible control measures are identified.
Principle 2 - Identify the Critical Control Points
A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. The HACCP team will use a CCP decision tree to help identify the critical control points in the process. A critical control point may control more that one food safety hazard or in some cases more than one CCP is needed to control a single hazard. The number of CCP's needed depends on the processing steps and the control needed to assure food safety.
Principle 3 - Establish Critical Limits
A critical limit (CL) is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. The critical limit is usually a measure such as time, temperature, water activity (Aw), pH, weight, or some other measure that is based on scientific literature and/or regulatory standards.
Principle 4- Monitor CCP
The HACCP team will describe monitoring procedures for the measurement of the critical limit at each critical control point. Monitoring procedures should describe how the measurement will be taken, when the measurement is taken, who is responsible for the measurement and how frequently the measurement is taken during production.
Principle 5 - Establish Corrective Action
Corrective actions are the procedures that are followed when a deviation in a critical limit occurs. The HACCP team will identify the steps that will be taken to prevent potentially hazardous food from entering the food chain and the steps that are needed to correct the process. This usually includes identification of the problems and the steps taken to assure that the problem will not occur again.
Principle 6 - Verification
Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. The HACCP team may identify activities such as auditing of CCP's, record review, prior shipment review, instrument calibration and product testing as part of the verification activities.
Principle 7 - Recordkeeping
A key component of the HACCP plan is recording information that can be used to prove that the a food was produced safely. The records also need to include information about the HACCP plan. Record should include information on the HACCP Team, product description, flow diagrams, the hazard analysis, the CCP's identified, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping Procedures, and Verification Procedures.
HACCP Does not Stand Alone
The application of HACCP does not stand alone in a food processing facility. The plan must be built on other food safety programs. Good Manufacturing Practices (GMP) that are practiced by the processing facility will support HACCP plan and will address food safety and food quality issues that are not critical for the reduction of food safety hazards. Sanitation Standard Operating Procedures (SSOP's) are required in federally inspected meat and poultry operations and address procedures for clean facilities, equipment and personnel that are necessary for all products produced in a facility.
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