Food Safety
Hazard Analysis and Critical Control Point (HACCP)
HACCP
Introduction
Hazard Analysis and Critical Control Point (HACCP) certification is synonymous with food safety. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption.
HACCP is a preventative approach to food safety and pharmaceutical safety which addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is compatible with management systems, such as ISO 9001and certification is recognized worldwide by government food authorities and food businesses.
Background
HACCP was developed as a microbiological food safety system for astronauts at the beginning of the manned US space program. The Pillsbury Company, NASA and the US Army Laboratories at Natick pioneered the original system. At that time food safety systems were based on end-product testing. Ensuring full safety required testing 100 percent of the product. The preventive food safety system was born to ensure high level of food safety without using the entire product.
HACCP principles, developed by the Codex Alimentarius of the World Health Organization, demand that organizations establish effective food safety systems through the application of a systematic approach to hazard and risk analysis. This standard is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP’s) can be taken to reduce or eliminate the risk of the hazards.
Food safety and public health agencies recognize HACCP as the preferred tool for food safety assurance and improving regulatory food standards. The Food Safety and Inspection Service of the US Department of Agriculture (FSIS-USDA) mandated HACCP in meat and poultry processing in 1996. The Food and Drug Administration (FDA) later mandated HACCP for seafood and juices. The World Health Organization (WHO) advises the incorporation of HACCP into international and national food legislation to improve food inspection efficiency.
Basic Requirements
HACCP operates on seven principles:
- Conduct hazard analysis: identify potential hazards and develop measures to control them.
- Establish critical control points (CCPs) or points in a process at which hazards can be controlled or eliminated.
- Determine acceptable limit(s) for each CCP.
- Establish systems to monitor each CCP.
- Formulate corrective actions.
- Establish verification procedures for the entire HACCP system.
- Document procedures related to these principles.
Five tasks must be implemented before the application of the HACCP principles:
- Assemble a multidisciplinary, trained HACCP team.
- Determine product lines and distribution channels that should be included in the HACCP plan.
- Describe the intended use and consumers of products to help identify risk factors.
- Develop the process flow diagram to ensure no safety hazard point has been overlooked.
- Verify the accuracy of the diagram.
Benefits
- Provides employees with an understanding of the importance of producing safe food
- Reduces spoilage costs
- Helps reduce and possibly eliminate food safety liabilities
- Improves consistency in product quality and safety
- Improves business that relies on compliance with HACCP
- Gives customers increased confidence in your food safety
- Improves competitiveness and makes your company a supplier of choice
Our Services
We are providing customized consultancy & training services for HACCP
The steps are as follow
- Gap Analysis against requirements of HACCP Standard
- Awareness Training on HACCP
- Documentation & implementation
- Internal audit
- Presence during audit by third party (certification body)
- Closing of Non conformities
- Coordination with certification body
Why choose us
HL Associates has qualified consultants (Lead Auditors) & experience of various certifications in different industries.
“Our aim to provide consultancy for implementation not only for certification”
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