HACCP HAZARD ANALYSIS AND CRITICAL CONTROL POINT

HACCP—Hazard Analysis Critical Control Points—are critical to be complained with national or international food safety legalization. HACCP certification is for food manufacturing and it is required for any food business or organization carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs.

It provides a risk based approach that supports other management systems standard across the food industry—like ISO 22000 Food Safety Management. It helps you identity hazards and manage the same with appropriate control systems across the food supply chain.

The 7 principles and the guidelines for the application of HACCP have been combined with basic elements of quality management systems (ISO 9000) to establish the Requirements for a HACCP based Food Safety System. HACCP ‘Requirements’ are not intended for application by suppliers and / or service companies to food businesses, like suppliers of packaging, food equipment, industrial cleaning services, etc.

KEY BENEFITS OF ACHIEVING HACCP CERTIFICATION TO YOUR ORGANIZATION

Conformance to Legal and Regulatory Requirements
Provide recognition throughout the supply chain as single standard approach to Food Safety
Compliance with the Codex HACCP principles.
Access to new markets through inclusion in the database of certified suppliers.
Increase profits by aligning your products to retailer/consumer requirements.
Improves the Safety and Quality of your product
Demonstrates sustainable production and manufacturing best practices
The ability to reduce the number and frequency of inconsistent and costly audits.
Systematic management of prerequisite programs.
Hazard analysis to evaluate threats to food safety.
Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties.
A systematic and proactive approach to identification of food safety hazards and development and Implementation of control measures.
Customer confidence, satisfaction and trust
Clear responsibilities and authorities agreed for all staff
Improved use of time and resources
Greater consistency and traceability of products and services
Increases the level of Assurance in organisational quality
Advances organisational profitability
Ability to differentiate organization for competitive advantage
Improves organisational credibility and reputation.

HACCP REQUIREMENTS

LEVEL 1
System Manual
LEVEL 2
System procedures

LEVEL 3
Work instruction, SOPs, Aspects-Impact, Hazard Risk analysis, HACCP, PPAP, FMEA, Control plan, Legal requirements, Energy Reviews, Carbon footprint, Risk Assessment, TCF
LEVEL 4
Formats for maintenance of Records

HACCP IS APPLICABLE TO WHICH INDUSTRIES?

HACCP food certification can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including:

Farms, fisheries and dairies
Processors of meats, fish and feed
Manufacturers of bread and cereals, beverages, canned and frozen food
Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers
Manufacturers of prescription and non-prescription drugs and remedies