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HACCP

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HACCP Certification

HACCP stands for Hazard Analysis and Critical Control Point. HACCP: A system which identifies, evaluates, and controls hazards which are significant for food safety. The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.

What is HACCP?

HACCP is a food safety management system. It is not the only one but, since its development for the NASA space program in the 1960’s, it has become the global standard and is now used throughout the world to ensure the production of safe food. HACCP essentially controls the process of food production. However, there are many environmental issues which affect food safety. These often apply across the board, regardless of what food is being produced or how it is processed. These issues are referred to as “prerequisites”. This means that, in order to ensure food safety, these matters must all be addressed alongside the processing hazards. The concept of Hazard Analysis and Critical Control Points (HACCP) is a preventive system to guarantee the safety of food for the consumer. It focuses on the prevention of physical, chemical and biological hazards rather than on carrying out inspection of the finished products.
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WHAT ARE THE BENEFITS OF HACCP

HACCP is a preventive tool that allows food businesses to develop systematic controls of hazards beyond the control achieved through GHP. The HACCP system reduces cases of food-borne disease, enhances food safety and provides clear benefits to food businesses such as: • increasing the efficiency of food production and handling processes by means of a thorough analysis of operations; • using food safety resources more effectively by focusing on critical areas and reducing expensive and time-consuming end-product inspection and testing; • reducing recalls by identifying problems before products are released (through an emphasis on prevention), leading to more efficient systems of food safety management; • reducing the costs of small and less developed businesses (SLDBs) in the medium and long term, through more efficient use of staff, provision of adequate documentation and reduced waste; • improving the competitiveness of HACCPcompliant companies on national and international markets; • facilitating inspection processes by regulatory authorities through documented procedures and monitoring records;

Start your journey to HACCP certification

Contact our team today to receive a free no-obligation competitive quotation from our dedicated business development team. We will devise a comprehensive quote that will align with your occupational health and safety requirements. We tailor our quotes to meet your needs, and we support a range of ISO standards, including ISO 27001, ISO 9001 and Cyber Essentials. Learn more about Certification Europe’s accreditations, discover our client testimonials and find out more about working with us.

The Certification Journey

5
Certification Achieved

Successful certification is communicated to the client. Certificates are issued.

4
Certification Review & Decision

The organisations files are reviewed by an independent and impartial panel and the certification decision is made

3
Recommendation for Certification

At this point in the process we review any corrective actions taken to address findings raised at Stage 1 & 2. Certification may be recommended.

2
Stage Two

The second assessment determines the effectiveness of the system, and seeks to confirm that the management system is implemented and operational.

1
Stage One

The initial assessment determines if the mandatory requirements of the standard are being met and if the management system is capable of proceeding to Stage 2.

Certification Achieved

Successful certification is communicated to the client. Certificates are issued.

Certification Review & Decision

The organisations files are reviewed by an independent and impartial panel and the certification decision is made

Recommendation for Certification

At this point in the process we review any corrective actions taken to address findings raised at Stage 1 & 2. Certification may be recommended.

Stage Two

The second assessment determines the effectiveness of the system, and seeks to confirm that the management system is implemented and operational.

Stage One

The initial assessment determines if the mandatory requirements of the standard are being met and if the management system is capable of proceeding to Stage 2.

HACCP FAQ's

Some common challenges during HACCP implementation include obtaining buy-in from management and employees, conducting thorough hazard analysis, defining critical control points accurately, and maintaining documentation and records. Overcoming these challenges requires commitment, resources, and continuous improvement efforts.

Training is crucial for the successful implementation of HACCP as it ensures that employees understand their roles and responsibilities in maintaining food safety. Proper training helps employees recognize potential hazards, follow control measures, and contribute to the overall effectiveness of the HACCP system.

Yes, HACCP principles can be adapted and applied to various industries beyond food, such as pharmaceuticals, cosmetics, and healthcare. By identifying critical control points and implementing control measures, businesses in different sectors can effectively manage risks and ensure product safety and quality.

HACCP promotes continuous improvement in food safety by encouraging regular review and updates to the HACCP plan. Through ongoing monitoring, verification, and validation of control measures, food businesses can identify areas for improvement and enhance their food safety practices over time.

Yes, small food businesses can implement HACCP effectively by adapting the principles to their specific operations. While the scale of implementation may vary, the core principles of hazard analysis, critical control points, and monitoring procedures can be tailored to suit the size and complexity of the business.

HACCP helps food businesses comply with food safety regulations by providing a science-based approach to identifying and controlling hazards. Many regulatory bodies and food safety standards require the implementation of HACCP as a preventive measure to ensure the safety and quality of food products.

HACCP differs from traditional food safety systems by focusing on proactive hazard prevention rather than reactive quality control. It involves a systematic approach to identifying, evaluating, and controlling food safety hazards throughout the production process.

In many countries, HACCP is a legal requirement for food businesses to ensure food safety. Regulatory bodies often require food establishments to have a HACCP plan in place to demonstrate their commitment to producing safe food.

HACCP is applicable to all organizations involved in the food chain, including food manufacturers, processors, distributors, retailers, and food service establishments. It is especially important for ensuring food safety in industries where hazards can be controlled.

HACCP is flexible and can be implemented in establishments of any size, from the smallest to the largest, by applying the seven HACCP principles. These are: Principle 1: Conduct a hazard analysis and identify control measures. Principle 2: Determine the Critical Control Points (CCPs). Principle 3: Establish validated critical limits. Principle 4: Establish a system to monitor control of CCPs. Principle 5: Establish the corrective actions to be taken when monitoring indicates a deviation from a critical limit at a CCP has occurred. Principle 6: Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is working as intended. Principle 7: Establish documentation concerning all procedures and records appropriate to these principles and their application

HACCP is important because :-The system offers a rational approach to the control of hazards in foods ? It avoids the many weaknesses inherent in inspectional approach ? Its implementation focuses attention on the factors that directly affect the safety of a product at all stages of the food chain. ? It increases confidence in the food supply ? Its use will lead to increased market access and reduction in production costs (reduced recall or wastage of food) ? Its application reduces risk of foodborne diseases

Hazard analysis critical control points (HACCP) is an important part of food safety management. It is a globally recognized, systematic and science-based approach to food safety that addresses biological, chemical and physical hazards throughout the food chain from primary production to final consumption. T