HACCP - HAZARD ANALYSIS CRITICAL CONTROL POINT

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HACCP Certification Procedure

  1. Pre-Assessment
    • Evaluate your existing food safety management systems (FSMS) and decide to pursue HACCP certification.
    • Conduct a gap analysis to identify areas that need improvement.
  2. HACCP Plan Development
    • Develop and implement a detailed HACCP plan that addresses the critical control points (CCPs) in your processes.
    • Identify hazards (biological, chemical, physical) at each step of food production and establish CCPs.
    • Define critical limits for each CCP and establish monitoring procedures.
  3. Training
    • Train your team in HACCP principles and how to implement the plan effectively.
    • Ensure key personnel have a thorough understanding of food safety standards.
  4. Internal Audit
    • Conduct an internal audit to ensure your systems align with the HACCP plan and are functioning properly.
    • Document the findings and implement any corrective actions if necessary.
  5. Certification Body Selection
    • Choose an accredited certification body to conduct the certification audit.
    • Submit an application for certification, providing the necessary documentation.
  6. Certification Audit
    • The certification body conducts an audit to assess whether your system meets the requirements of the HACCP standard.
    • This involves reviewing documents, observing processes, and interviewing staff.
  7. Corrective Action (if applicable)
    • If any non-conformities are found during the audit, take corrective actions and submit evidence to the certification body.
  8. Certification Issuance
    • Once the audit is successfully completed and all requirements are met, the certification body issues the HACCP certification.
    • Certification is typically valid for 1 to 3 years, with periodic surveillance audits to maintain it.

Benefits of HACCP Certification

  1. Enhanced Food Safety: Identifies and mitigates food safety hazards, ensuring that products are safe for consumption.
  2. Legal Compliance: Ensures your business complies with food safety regulations, reducing the risk of legal issues.
  3. Improved Customer Confidence: Demonstrates a commitment to quality and safety, which enhances customer trust and satisfaction.
  4. Access to New Markets: Certification opens doors to new business opportunities, particularly in international markets that require HACCP compliance.
  5. Reduced Risks: Minimizes the risks associated with foodborne illnesses and contamination, protecting your brand reputation.
  6. Operational Efficiency: Streamlines processes and improves overall operational efficiency, reducing waste and increasing profitability.
  7. Competitive Advantage: HACCP certification can differentiate your business from competitors, making it an attractive choice for customers.
  8. Continuous Improvement: Encourages a culture of continuous improvement in food safety practices and overall business operations.

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