HACCP
Hazard Analysis Critical Control Point - HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. HACCP stands for Hazard Analysis Critical Control Point. It is a system where the food manufacturer or handler identifies the potential hazards that can be introduced while the food is in the production process or in the care of the organization, and determines how those hazards can be eliminated. HACCP based procedures provide businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP based procedures not only improves food safety management but also complements other quality management systems.
HACCP in General
HACCP involves:
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Looking closely at what you do in your business.
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What could go wrong and what risks there are to food safety.
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Identifying any critical control points the areas a business needs to focus on to ensure those risks are removed or reduced to safe levels.
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Deciding what action you need to take if something goes wrong.
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Making sure that your procedures are being followed and are working.
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Keeping records to show your procedures are working.
What we can do for you in Hazard Analysis Critical Control Point HACCP?
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A: HACCP Documentation templates or customized
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B: HACCP Implementation and Consultation
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C: Internal Audit for HACCP Standard
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D: Arrange an independent audit through a reputed accredited certification body
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E: Full package: HACCP final certificate with all documents, implementation plan, training and internal audit.