HACCP

HAZARD ANALYSIS & CRITICAL CONTROL POINT

HACCP is the internationally recognized method for identifying and managing hazards or risks in food systems. The food system is addressed through analysis and identification of critical points and implementing these controls. It outlines good manufacturing practices for all food sectors. HACCP is critical for your compliance as it is the base for most international food related standards. Its design is based on preventive approach through the identification and control of Biological, Physical and Chemical hazards.

benefits OF HACCP CERTIFICATION to your organization

Implementation of internationally recognized standard.
Better trust with customers.
Reduced costs in long run.
Food safety standards increase.
Informed staffs in the organization.
Enhanced inventory control.
Consistency in the product quality.

benefits OF HACCP CERTIFICATION to your customerS

Assured product quality – Since HACCP certified vendors would be practicing all required steps for compliance, assured product is obtained
Better traceability of products – Whenever required, traceability of products is possible through this standard – Farm to Fork
Compliance for most international standards – Most international food related standards have HACCP as a basic requirement
Preventive approach – An edge over traditional industrial practices through risk assessment
In times of litigation – The supplier is prepared for all requirements of legal and regulatory requirements

What are the requirements of HACCP CERTIFICATION?

Principles of HACCP

There are 7 principles of HACCP. Implementation of these principles is very important to have an effective system.

Identification of the Hazard

It is very crucial to recognize hazards and classify these hazards into Physical, Biological and Chemical hazards. This will help us to understand the priority and impact of the hazard.

Critical Control Points

Analysis of the controls required in measurable terms with defining of maximum and minimum levels of acceptance.

HACCP Plan

The 12 steps of HACCP are required to be implemented as a part of the plan. Recognition of leaders to do the same is also crucial.

PRP and OPRP

The controls which are required and the extent to which the control is required must be understood and implemented. Risk calculation to be carried out based on the classification of hazards and priority of its impact.

Traceability

Traceability of any product in the food lifecycle to its very start and to understand the hazard generation point and to rectify issues is very critical.