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HACCP - Hazard Analysis Critical Control Points
Hazard Analysis Critical Control Points (HACCP) is the main platform for international legislation and good manufacturing practices for all sectors of the food industry. HACCP also forms a key component of many certified compliance standards and is recognized as a main element of international trade in food products.
HACCP is a risk management tool recognized internationally for use in the proactive management of food safety issues. A HACCP system helps you to focus on the hazards that affect food safety through hazard identification and to establish critical control limits at critical points during the production process.
The Codex Alimentarius Commission (CAC) has developed international codex standards and guidelines with the aim of providing a high level of consumer protection and fair practice in the international trade of food and agricultural products.
HACCP certification scheme is intended to meet, as a minimum, the CAC's General Principles of Food Hygiene and HACCP, but it can also be tailored to include other Codex product-related codes of practice or guidelines and any national standard
Who is it relevant to?
HACCP is relevant to all sectors of the food industry, including primary producers, manufacturers, processors and food service operators who want to demonstrate their compliance with national or international food safety legislation requirements.
1. Gap Analysis & Planning:
- Ensure you have the commitment of top management.
- Define, with the authorization of top management, your company's HACCP standards.
- Planning must be completed to establish a framework for assessments and the implementation of necessary control measures.
- Legal obligations must be identified and understood, objectives set and a management programme for achieving them implemented; this entire process should be documented.
2. Implementation of HACCP:
- Introducing performance, measuring and monitoring practices.
- Establishing and documenting responsibility and authority for accidents, incidents, non-conformities, and corrective and preventative action.
- Establishing a procedure for records and records management.
- Auditing and assessing the performance of the management system.
- Performing management reviews of the system at identified and defined intervals.
3. Internal Audit Process
4. Certification Audit Process
There are clear benefits associated with HACCP - based adoption and certification:
- Enables you to demonstrate a commitment to food safety.
- Conveys a degree of confidence required by consumers, retailers and buyers within the food industry.
- Provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to assure the safe production of food
- It is based on the internationally-recognized Codex Alimentarius standards and guidelines and other national standards
- Regular assessments help you to continually monitor your food safety system