HACCP Certification
Hazard Analysis and Critical Control Points (HACCP) is a procedure control based system for food safety. This principle for Food safety has been developed based on guidelines for HACCP application as per the Codex Alimentarius Commission.
The HACCP system is a process control system guideline which is applicable to any organization dealing with Manufacturing, trading, supply, retailing, packing, transportation, farming etc of food products.
The HACCP system process provides the guideline to broadly identify the following food safety Hazards
Physical Hazards
Chemical Hazards
Biological Hazards
Evaluation of Food safety Hazards and Food safety Risk analysis, establishing the PRP’s, setting of product characteristics, Critical control points, critical control limits, validation , verification , identification of possible emergency situations related to food safety and more.
HACCP Certification Concept
Assuring Food Safety Control of food safety all through process control by prevention method. Identify the potential food safety concern (i.e. Food safety Hazards, defect, CCP etc).
HACCP Principle
As per Codex Alimentarius Commission guidelines, there are seven HACCP principles as given below
- 1 Conduct a hazard analysis
- 2 Define the critical control points (ccps)
- 3 Create a critical limit(s)
- 4 Form a system to monitor control of the ccp
- 5 Create the corrective action to be taken when observing indicates that a particular ccp is not under control
- 6 Create processes for confirmation to confirm that the haccp system is working effectively
- 7 Establish documents pertaining to all procedures and records appropriate to these principles and their function
Application/ Implementation Steps for HACCP System
- Assemble the respective haccp team
- Describe product details &identify the intended use of the product
- HACCP certification process
- Construct flow diagram & on-site verification
- Have a handy List all potential hazards, conduct a hazard analysis and determine control measures determine ccps
- establish critical limits & monitoring system for each ccp
- establish corrective actions with verification procedures
- establish record-keeping and documentation
Benefits Of HACCP Certification
- Diminish the food safety hazards contamination in food
- Reduce the possibility of food born diseases, which may cause due contamination of food
- Improve fulfilment level with applicable statutory and controlling food safety requirements
- Effective communication on food safety issues to their suppliers, customers, and relevant interested parties in the food supply chain
- Improve the confidence of the customer and end-user
- Reduce the cost of repeat food analysis
