HACCP

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HACCP

HACCP CERTIFICATION

Hazard Analysis and Critical Control Points (HACCP) is a process control based system for food safety. The HACCP principle for Food safety has been developed based on guidelines for HACCP application as per the Codex Alimentarius Commission.

The HACCP system is a process control system guideline which is applicable to any organization those who are dealing with Manufacturing, trading, supply, retailing, packing, transportation, farming etc of food product. The HACCP system provides the guideline to identify the food safety Hazards (Physical Hazards, Chemical Hazards & Biological Hazards), evaluation of Food safety Hazards and Food safety Risk analysis, establishing the PRP’s, setting of product characteristics, Critical control points, critical control limits, validation, verification, identification of potential emergency situations related to food safety etc.

HACCP CERTIFICATION CONCEPT

Assuring Food Safety
Control of food safety through process control by prevention method. Identify the potential food safety concern (i.e Food safety Hazards, contamination, CCP etc).

HACCP PRINCIPLES

As per Codex Alimentarius Commission guidelines, there are seven HACCP principles as given below

  • Principle 1 – Conduct a Hazard Analysis.
  • Principle 2 – Determine the Critical Control Points (CCPS).
  • Principle 3 – Establish a Critical Limit(S).
  • Principle 4 – Establish a system to monitor control of the CCP.
  • Principle 5 – Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
  • Principle 6 – Establish procedures for verification to confirm that the HACCP system is working effectively.
  • Principle 7 – Establish documentation concerning all procedures and records appropriate to these principles and their application.

APPLICATION/ IMPLEMENTATION STEPS OF HACCP SYSTEM

  • Assemble the HACCP team
  • Describe product
  • Identify the Intended Use
  • HACCP Certification
  • Construct Flow Diagram
  • On-Site Verification of Flow Diagram
  • List all Potential Hazards, Conduct a Hazard Analysis and Determine Control Measures Determine CCPs
  • Establish Critical Limits for Each CCP
  • Establish a Monitoring System for each CCP
  • Establish Corrective Actions
  • Establish Verification Procedures
  • Establish Record-Keeping and Documentation

APPLICABILITY OF HACCP CERTIFICATION

HACCP applies to all types of organizations regardless of size, nature, or geography of all Food supply from farming to consumption. It applies to-

  • Principal producers,
  • Food manufacturers,
  • Transport & storage operators and,
  • Manufacturer and producer of equipment, packaging, cleaning agents, preservatives, ingredients, and products related to food.

The certification of HACCP demonstrates to consumers your commitment to produce and deal with safe foods. HACCP certification is a part of ISO 22000. The Client may opt for HACCP or ISO 22000-2018 Certification.

OBJECTIVES OF HACCP CERTIFICATION

The application of HACCP requires the full dedication and engagement of management and the employees. It requires an interdisciplinary and versatile approach that includes expertise in farming, production, public health, food technology, and environmental health. The objectives of HACCP Certification are as follows:-

  • HACCP is a tool to identify hazards and establish control systems that focus on prohibition rather than depending on finish product testing.
  • HACCP helps in accommodating change, by providing advanced equipment design, processing procedures, or technological enhancements.
  • HACCP can be practiced throughout the food chain from the production level to the consumption and its enactment should be guided by scientific indication of risks to human health.
  • It helps in enhancing food safety and other significant benefits i.e. promoting international business by increasing confidence in food safety.
  • The application of HACCP systems assists in inspection done by regulatory authorities.

ADVANTAGES OF HACCP CERTIFICATION

HACCP can be applied across the food supply i.e. from the production level to the consumption of food. It helps in enhancing food safety and other advantages including effective use of resources and timely response to food safety issues. Additionally, the HACCP system can help in an inspection by food control regulatory authorities. It increases international trade by enhancing buyer confidence in food safety.

A HACCP plan is implemented for a particular food and processing application. HACCP is capable of considering a change. The application of the HACCP is well-matched with the execution of quality management systems, such as the ISO 9000 series, and is the method of choice in the management of food safety within such a system. The approach of HACCP helps in improving the food management system and enhancing the quality management system. The advantages of HACCP are as follows:-

    1. Enhances the food safety standards
    2. Proper compliances with the law
    3. Increase food quality standards
    4. Improves the market value
    5. Time saving and cost effective
    6. Builds team work and promotes efficiency
    7. Reduces the risk in food production
    8. Framework to produce safe and quality food for consumption

 

FAQ

HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized standard that defines the requirements for the effective control of food safety. It should be applied during the manufacture of food, ingredients and beverages, and is a key element of the CODEX General Principles of Food Hygiene.
The main purpose of a HACCP program is to properly identify potential hazards in a food production business and set up appropriate controls to keep these potential hazards at acceptable levels. The program is applicable throughout the food chain process, from raw material production to finished product distribution.
Technically a HACCP certification does not have an expiration date. It may be required to renew based on employer, insurance, auditor, client, local or state requirements. For high-risk foods like meat, there are “requirements” that they are renewed every 3 – 5 years.
All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with: • Fruits & Vegetables • Dairy Products • Fish & Fishery Products • Meat & Meat Products • Nuts & Nut Products • Bakery & Confectionary • Hotels • Spices & Condiments • Cereals • Restaurants • Fast Food Operations etc.
• Increase customer and consumer confidence. • Maintain or increase market access. • Improve control of production process. • Reduce costs through reduction of product losses and rework. • Increase focus and ownership of food safety. • Business liability protection. • Improve product quality and consistency.
HACCP is a risk management tool that prevents food safety hazards from ever occurring in the first place, whereas ISO 22000 is a comprehensive food safety system that is fully based on quality principles. ISO 22000 comprehend the HACCP principles and regulations
The basic requirements of HACCP in India are to ensure the safety of the food manufactured on the premises. The Food Business Operators shall regularly try to improve the sanitary and hygienic conditions at the premises to attain India HACCP standards within a previously set period.
To know the best price for HACCP mail on realcertgroup@gmail.com or call on 9667269214.
• Application in the MFPI prescribed format. • Detailed Project Report listing the promoters of the organization. • Background of the applicant organization and activities in which they are dealing with. • Income Tax Returns of the applicant organization for the previous three years. • A copy of the FSSAI License issued to the applicant organization. • Price quotation of certification authority • Details of proposed plant & machinery. • An affidavit duly executed on non-judicial stamp paper of Rs.10/- or more duly notarized. • Documents related to the implementation schedule for implementation of the HACCP/ISO 22000 system. • Documents related to the Date of commencement of commercial production.
1. Application Review 2. Price Quotation and Gap Analysis 3. Documentation Review 4. Audit of documents 5. Audit (Stage 1) 6. Audit (Stage-2) 7. Issue the certificate 8. Re-Certification

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