HACCP Certification
Hazard Analysis Critical Control

HACCP Certification
Hazard Analysis Critical Control

The food and drug administrative agent defines Hazard Analysis Critical Control sites (HACCP) as the key control sites for food-harmful components. Hazard analysis (HA) and key control points (CCP) make up HACCP. The purpose of HA is to identify the hazards and examine the hazards' structures.

Following the identification of the risk factors from material supply, manufacture, processing, preservation, and distribution to end user consumption, HACCP is to decide the sanitation control points to control the major hazard control points.

It adheres to seven standards set forth by the Codex Alimentarius Commission.

Principle 1

Perform a hazard analysis to identify potential problems with the meal and ways to address them. Risks can be physical (like metal particles), biological (like viruses), or chemical (like poisons).

Principle 2

Finding the critical control points (CCPs) is the second principle. These are the steps in the process where the risk can be reduced or entirely avoided (for example, during cooking).

Principle 3

Establish essential upper and lower bounds for each CCP. A critical limit is a requirement that must be fulfilled for a product to guarantee food safety (for instance, a minimum cooking temperature and duration to guarantee the eradication of dangerous germs).

Principle 4

To make sure each CCP stays below its critical limitations, establish CCP monitoring processes in accordance with principle 4. Determine who and how temperature and time will be monitored during cooking. Monitoring entails a series of observations or measurements to ascertain whether the CCP is under control.

Principle 5

If the CCP is outside of the predetermined range, take corrective action. Corrective measures are used to recover control of dangers, such as reprocessing or discarding food when the required minimums for cooking time and temperature are not met.

Principle 6

Establish verification processes to make sure the HACCP plan is functioning correctly and in accordance with documented protocols. This verification may involve going over HACCP plans, CCP records, and microbiological samples (for instance, testing timers and thermometers to make sure they're calibrated and operating properly).

Principle 7

Create procedures for record-keeping and documentation that show HACCP is operating correctly. This includes monitoring records, steps taken to address any issues, and validation records

Advantages of HACCP Certification

  • Manage food safety issues efficiently throughout the whole supply chain.

  • Implement recognised worldwide food safety hazard controls

  • Ensure the trust of your suppliers, stakeholders, and producers in your controls.

  • Improve food safety management systems by integrating HACCP and ISO 22000

  • Review and refine your system frequently to ensure it remains efficient.

    Our team of experts will help you in in the process

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