HACCP
HACCP Certification | Hazard Analysis Critical Control Points
The abbreviation HACCP stand for Hazard Analysis Critical Control Points. It is a Food Safety methodology that relies on the identification of Critical Control Points (CCP’s) in food production and preparation processes. Closely monitored CCPs will ensure that food is safe for human consumption.
It avoids traditional “end product testing” and seeks to identify hazards and reduce risks throughout all stages from producer to plate
The HACCP principles consist of the following:
- Identifying any hazards that must be prevented, eliminated or reduced to acceptable levels
- Identifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
- Establishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards
- Establishing and implementing effective monitoring procedures at critical control points
- Establishing corrective actions when monitoring indicates that a critical control point is not under control
- Establishing procedures, which shall be carried out regularly, to verify that the measures outlined in the above paragraphs
- And, establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in the above paragraphs.
THE EIGHT BENEFITS OF A CERTIFIED HACCP.
As an organisation, you can always choose to work in accordance with the HACCP standard, but you can also choose to be certified by an independent party (such as a certification body). In practice, we see eight major benefits in choosing a certifiedHACCP:
- You have objective proof that your organisation attaches great importance to quality and that you have it checked regularly by an independent party. This commitment increases confidence in your organisation.
- You achieve higher operating efficiency. Organisations that consider quality management to be an integral part of their business operations usually achieve a higher operating efficiency than those that do not.
- A certified HACCPincreases the quality of your services and raises your staff’s awareness.
- A certified HACCPensures clear processes and (communication) structures, tasks and responsibilities throughout the entire organisation. This increases the involvement of your staff, which improves the working atmosphere and reduces the pressure of work.
- You can detect and identify problems in good time, which means that you can quickly take steps to avoid the same mistakes in the future.
- You make it clear to your staff, your partners, your clients and the outside world that customer satisfaction is at the core of your business.
- A certified HACCP gives you a positive company image, raising you up to the level of your competitors or perhaps even a level higher.
- It is possibly also in your commercial interest, seeing that more and more clients demand that their suppliers work in accordance with a certified HACCP.