HACCP

Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production.

HACCP enables the producers, processors, distributors, exporters, etc of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety. Food inspection too would be more systematic and therefore hassle-free. It would no doubt involve deployment of some additional finances initially but this would be more than compensated in the long run through consistently better quality and hence better prices and returns.

Benefits

An Owner of a food business shall identify any step in the activities of the food business which is critical to ensure food safety and ensure that adequate safety procedures are identified, implemented, maintained and reviewed.

The food supply chain for food and beverages is vital for the health of the nation. A HACCP system is a preventative approach to controlling food safety. HACCP moves away from reliance on end product testing to a more proactive, preventative approach of controlling potential hazards. The modern HACCP system and guidelines for its application were defined by the Codex Alimentarius Commission in the Codex Alimentarius Code of Practice.

1. A preventative approach to food safety
2. Can help identify process improvements
3. Reduces the need for, and the cost of end product testing
4. Is complementary to quality management systems such as ISO 9000
5. Provides evidence of due diligence
6. Reduces the likelihood of product recall & adverse publicity
7. Enhances customer satisfaction / reduces dissatisfaction
8. Facilitates better understanding of food packaging safety issues throughout the organization
9. Improves staff performance through the promotion of team spirit
10. Improves staff morale and motivation through a cleaner working environment
11. HACCP Principles

Steps of Certification

Conduct a Hazard Analysis. There are 7 Stages to this

1. Define Terms of Reference
2. Select the HACCP team
3. Describe the product
4. Identify intended use
5. Construct a flow diagram
6. On-site verification of flow diagram
7. List all hazards and control measures
8. Determine the Critical Control Points (CCPs) using a decision tree. These are the points where hazards must be eliminated or minimized.
9. Establish Critical Limits which must be met to ensure the CCP is under control.
10. Establish a system for monitoring the control at CCPs.
11. Establish the corrective actions to be taken when monitoring indicates that a particular CCP is not under control6. Establish procedures for verification to confirm that the HACCP system is working correctly.

How can ASCENT World help?

ASWO consists of full-time trainers and consultants having huge experience and exposure in HACCP consulting, implementation and training.