HACCP Certification

HACCP Certification

HACCP is a management system wherein meals protection is addressed via the evaluation and control of organic, chemical, and bodily risks from uncooked material manufacturing, procurement and managing, to production, distribution and intake of the finished product.

What is HACCP?

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

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.

Today, many of the world’s best manufacturers and vendors use the system as a basis for their food safety management programs and for compliance with GFSI audit schemes. Global Food Safety Initiative (GFSI) Certification. Due to complex challenges in today’s food supply chain, many of the world’s largest food retailers are mandating supplier certification to Global Food Safety Initiative (GFSI) schemes, which include SQF, BRC, IFS, FSSC, GLOBAL G.A.P., and BAP and CanadaGAP.

Through analysis of hazards and where they can occur, the Safe Food Alliance of California helps implement systems and procedures to minimize risk. Safe Food Alliance provides a truly hands-on food safety management system at each and every operation in assisting in the management of critical control points.

A food safety program, however, does not just stop with HACCP. To be effective, prerequisite programs such as pest control, traceability & recall, hygiene, and sanitation need to be developed and implemented. Additionally, the issue of ensuring that suppliers and distributors also have a food safety program needs to be addressed through the development of ingredient specifications and a vendor assurance system.

Why is a HACCP Plan Important?

Proper implementation of a HACCP program helps reduce the likelihood of customer complaints or a recall by identifying and controlling potential hazards that may come from raw materials, facility processes, and human error. The greater employee awareness that results from a HACCP program helps to drive continual improvement of a company’s products and processes.

Additionally, the HACCP principles are in alignment with the requirements of the FDA’s (The Food and Drug Administration is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments )Food Safety Modernization Act (FSMA) rule for food processors — Hazard Analysis and Risk-based Preventive Controls (“HARPC” or “Preventive Controls”). Although a HACCP plan does not meet all of the requirements, it meets the majority of the requirements and is the best platform from which to build an FSMA-complaint management system

Why we need HACCP Certification ?

In food safety management a fundamental approach to manage risk is implementing a HACCP system. This acronym stands for Hazard Analysis and Critical Control Point. It is a system that identifies, evaluates, and controls hazards that are significant for food safety.

Thinking about HACCP Certification for your business? We’ve come up with our Top 5 reasons why your business should be looking at HACCP certification. In food safety management a fundamental approach to manage risk is implementing a HACCP system. This acronym stands for Hazard Analysis and Critical Control Point. It is a system that identifies, evaluates, and controls hazards that are significant for food safety. But it’s not uncommon for organizations who don’t handle food to be asked for HACCP certification; any organization in the supply chain could be asked by their customers or clients for HACCP certification.

Provides confidence about the safe production of food

Often a starting point for an organisation is that a customer has requested that they are certified. Why is this the case? To receive certification an organisation needs to demonstrate it has processes in place to identify and control any food safety risks. This capability is reviewed by an independent third party prior to any certifications being issued. This is where the value in the certification lies. Consumers and customers can take assurance that the processes in place meet the requirements of established best practice.

Access to an increased market

As certification is a demand for many ability clients (refer factor 1 above) Organisations have huge access to a greater market when they have certification. It is likewise something that may be used in marketing to attempt to benefit a number of that marketplace possibility.

Enhanced Reputation

One of the major risks to an organization is a loss of reputation. Imagine the effect of an organization that has an incident with its food handling that impacts its customers and ultimately consumers. Food safety management helps establish a risk management framework to prevent a major loss of reputation. The other side of this is that having Food Safety Management certification helps enhance the reputation of the organization due to the confidence it gives consumers and customers (refer point 1)READ A quick guide to getting HACCP food safety certification

Improved efficiency reduction of waste and re-work

As with any good quality and risk management process, waste is identified and taken out of the process. This helps organisations achieve the benefits of improved efficiency.

Employee awareness and involvement

An essential part of the certification procedure is to make certain personnel are adequately skilled and are aware of their role inside the food safety control system. This helps now not most effectively enhance the consistency of process however also creates a more engaged staff.

What are the 7 stages of HACCP?

Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

  • Conduct a Hazard Analysis
  • Identify the Critical Control Points
  • Establish Critical Limits
  • Monitor CCP
  • Establish Corrective Action
  • Verification
  • Recordkeeping
  • HACCP Does not Stand Alone

Advantages of HACCP

The HACCP system can be applied throughout the food chain from the primary producer to the final consumer. Besides enhancing food safety, other benefits in applying HACCP include more effective use of resources, and more timely response to food safety problems. In addition, the application of the HACCP system can aid inspection by food control regulatory authorities and promote international trade by increasing buyer confidence in food safety.

A HACCP plan is specific to a particular food and processing application. The HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures, or technological developments.

The successful application of HACCP requires the full commitment and involvement of management and the workforce. It also requires a team approach. The application of the HACCP system is compatible with the implementation of quality management systems, such as the International Organization for Standardization’s ISO 9000 series, and is the system of choice in the management of food safety within such systems.

  • Saves your business money in the long run
  • Avoids you poisoning your customers
  • Food safety standards increase
  • Ensures you are getting compliance with the law
  • Food quality standards increase
  • Organizes your process to produce safe food
  • Organizes your staff promoting teamwork and efficiency
  • Due diligence defense in court.

Reduction in product loss

Prerequisite programs, such as Standard Operating Procedures (SOPs), are the foundation of HACCP. SOPs are written procedures that accurately describe and detail essential job tasks. The use of SOP pre-operations and cleanup checklists help ensure the steps throughout the production process are done correctly, resulting in fewer mistakes.

Increase in product quality

By identifying and controlling potential hazards, such as microbiological, chemical and physical contaminants, the company can better assure consumers that its products are safe. By reducing hazards, you maintain a clean record, which in turn will strengthen the company’s public image.

Better inventory control

The required prerequisite program checklists layout in establish monitoring procedures, detailing the correct way to complete the job, taking the guessing work out of it. Prerequisite programs must be continuously documented by the designated employee and reviewed by the company to ensure HACCP compliance. During review, personnel can monitor and correct purchase specifications.

Consistency in product preparation

As part of the HACCP system critical control points, at which a control can be applied to prevent a hazard, are identified. From there critical, measurable limits of acceptability are outlined for each critical control point, as well as monitoring procedures. These steps guarantee product consistency. However, if the criteria is not met and deviation occurs, the product will either be corrected or disposed of.

Increase in profit

The expenses of enforcing and working a HACCP machine range relying on the requirements the ability desires for compliance. But the funding will make a contribution to profitability, right here’s why: by applying all seven of the HACCP principles, secure and exceptional products might be produced, incomes the belief of customers who will keep holding buying the product.

In summary, taking motion to make sure the safety of the meals being produced has a ripple effect of superb outcomes. It all starts with the implementation of prerequisite packages, which set the stage for making use of HACCP ideas.

Keep in thoughts, this isn’t a set it and overlook it devise! If the ideal methods are not continuously enforced, documented, and maintained, dangers are certain to arise. Leniency should result in noncompliance, don’t forget, or maybe a foodborne contamination outbreak.

Who can use HACCP?

All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include- 

 Fruits & Vegetables

 Meat & Meat Products 

 Dairy Products

 Spices & Condiments

 Fish & Fishery Products

 Cereals

 Nuts & Nut Products

 Restaurants

 Bakery & Confectionary

 Fast Food Operations etc.

 Hotels

 

Types of Hazards

There are four types of hazards that you need to consider:

Microbiological hazards

Microbiological hazards include bacteria, yeasts, moulds and viruses. 

Chemical hazards

Chemical hazards include water, food contact materials, cleaning agents, pest control substances, contaminants (environmental, agricultural and process e.g. acrylamide), pesticides, biocides and food additives.

Physical hazards

Physical hazards include glass, packaging, jewellery, pest droppings, screws etc. 

Allergens

This refers to the risk associated with the unintended presence of one or more of the allergens

The 12 Steps To Develop A HACCP Plan

  • Assemble the HACCP Team
  • Describe the Product
  • Identify the Intended Use and Consumers
  • Construct Flow Diagram to Describe the Process
  • On-Site Confirmation of Flow Diagram
  • Conduct a Hazard Analysis (Principle 1)
  • Determine Critical Control Points (CCPs) (Principle 2)
  • Establish Critical Limits for Each CCP (Principle 3)

HACCP Certification Process

  • Application review and contract Sign up between Leom
  • International and applicant organization
  • Onsite Audit and off site Audit
  • Certification decision
  • Issue of certificate
  • Surveillance audit (annually or Half yearly as finalized during application review process and agreed by client)
  • Re-Certification Audit (within three years before expiry of certificate)

Required Documents for HACCP Certification

  • Any type Registration of Firm,Company)
  • Adhar Card Of Main Applicant
  • Product list with index
  • Production Plan
  • Gst Certificate Copy
  • Current Copy Of Sale Purchase Invoice