HACCP System or Hazard analysis and critical control points Certification

What is HACCP System ?

HACCP is a system that allows you to deal with important food safety issues yourself.

Hazard Analysis and Critical Control Points (HACCP) can be simply viewed as a prevention based food safety system

that identifies and monitors specific food safety hazards that can adversely affect the safety of food products.

HACCP System is internationally recognized as the best method to ensure food safety and can be applied at all stages of food production,

from harvest through to consumption.

The benefits of  HACCP 

· Reduced risk of foodborne illness
· Focuses employees on food safety precautions and improves their understanding of food safety hazards
· Reduced product loss and decreased likelihood of food recalls
· Protection of business reputation and reduced liability risk
· Meets large retailer’s prerequisite supplier standards
· Helps to ‘open the door’ to international trade markets

What are prerequisite Programs (PRPs) for HACCP?

The common prerequisite programs for food production relate to:

· Construction, layout and facilities of premises
· Supplies of water, power and other utilities
· Waste control
· Equipment suitability – cleaning and maintenance
· Measures for the prevention of cross contamination
· Supplier control and management of purchased materials
· Cleaning and sanitizing
· Pest control
· Personal hygiene
· Training
· Transportation
· Traceability systems
· Recall procedures.

 

The Seven HACCP System Principles

Principle 1: Conduct a hazard analysis.

Principle 2: Identify critical control points.

Principle 3: Establish critical limits for each critical control point.

Principle 4: Establish critical control point monitoring requirements.

Principle 5: Establish corrective actions.

Principle 6: Establish record keeping procedures..

Principle 7: Establish procedures for verifying the HACCP system is working as intended.