HACCP-Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point(HACCP)
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is ensured through the combined efforts of all the parties participating in the food chain.
This International Standard specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products.
Total Quality Consultancy
Total Quality Consultancy's
qualified consultant can assist in getting an organization certified to HACCP Guidelines. Following are the steps towards HACCP certification
Formation of Core HACCP Team
Finalize a Project Implementation Plan
Conduct a Gap Analysis to identify and compare the current system to the requirements of the HACCP Guidelines
HACCP system document development based on the gap analysis finding and HACCP Codex Alimentarius Principles
Training to staff on the new standard and developed system
Start Implementation of the system
Conduct Internal Audit and take appropriate corrective/preventive action
Conduct Management Review
Final Certification from 3rd Party Certification Body
With the HACCP Guidelines, which demands for increased team work requirement, an organization can expect to be certified for HACCP certification within 4 to 6 months depending on their size and complexity.
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