Hazard Analysis Critical Control Points (HACCP) is a universally recognized process of systematically identifying and controlling all kinds of food safety which are associated with uncertainty risk. HACCP Certification is essential for the food chain industry because it prioritizes and manages all potential risks in food processing. Food safety is widely essential for a broad field of roles in several industries which are related to food.
From those who hold an organization to those operating directly in the food production activities and to those who trade it in the retail market, it’s significantly important for each worker to understand how food’s intended quality is important for human consumption so as to eliminate all kinds of food-borne diseases and work carefully for any food intended while providing continuous attention to health and safety practices. Finally, adequate sanitation practices during the distribution chain will decrease the contamination of food products.
There are four main fundamental categories in food safety hazards to determine: biological, chemical, physical, and allergenic. The industry can adequately guarantee customers that the outcome products are safe and secure.
Biological hazards are the biological substances present in and around which contaminate our food, water, air, living beings, which act as a threat to the health of living bodies, especially on human bodies. Biological hazards incorporate all types of microorganisms which can negatively affect our health such as bacteria, viruses, and parasites.
Chemical hazards are known by the presence of toxic materials that can be seen in food directly. A chemical hazard has a potent compound that affects health, such as the intentionally added chemicals, inappropriate usage of pesticides.
Physical hazards are the conditions within the environment that can cause harm to your health. They are either naturally found in a particular food item, such as stems in fruit, which is not commonly part of the food item, such as hair or plastic.
The ultimate, and possibly the most dangerous, are allergenic hazards. Allergies are the leading cause of chronic disease, with more than 50 million people suffering from allergies each year. Food allergens can be an important health risk to those customers who have allergic effects to a specific food.
Finecert is an external body for ISO Certification and Consultation Services. We are the topmost business consultant with the approach of practical knowledge and efficient way in the implementation of the ISO Certification in your organization. As you know, HACCP Certification stands for food safety that is outlined to identify health hazards and to establish procedures to prevent, eliminate, or reduce their incident. We as a team of experts in the International Certification services provide you with the Consultation, training, auditing, documenting, and certifying your Company with HACCP Standard.
For a successful HACCP process to be accurately implemented in an organization the authority needs to be bound to a HACCP approach. Involvement by the authority will specify an awareness of the advantages and values of HACCP and combine education of workers.
The ongoing active food safety plan can give your consumers certain assurance that a food safety plan is adequately maintained. Foodservice experts necessitate being knowledgeable of the primary types of food safety hazards, and the most reliable modes of prevention.
The NAC considers that the HACCP principles should be systematized to provide uniformity in implementing the HACCP practice by regulating government and industry. HACCP process must be implemented to the complete food chain industry and commences from production, processing, manufacturing, distribution, and retail conditions in all kinds of food products from reducing or eliminating food safety hazards in their product.
1. Conduct a Hazard Analysis
Plan to manage the food safety hazards and recognize the precautionary measures that can be implemented to control these hazards.
2. Identify critical control points
A critical control point (CCP) is a procedure in a food manufacturing process at which prevention can be practiced as a result, food hazards can be reduced or overcome to an adequate level.
3. Establish critical limits
A critical limit is a condition to which physical, biological, or chemical hazards need to be controlled at a critical point to block that uncertainty to an adequate level.
4. Monitor the requirements of critical control point
Activities are highly essential to monitor & to ensure that each process is directly under monitoring and is being frequently recorded in the HACCP plan.
5. Establish corrective actions
These are actions to be considered when monitoring signifies a deviation from an established critical limit. The final rule requires a HACCP plan to identify the actions to be considered if a critical limit is not met.
6. Establish a verification procedure
Verification methods may incorporate such activities as the review of HACCP plans, CCP credentials, critical limits, and microbial sampling and examination.
7. Establish record-keeping procedures
The HACCP regulation demands that all industries should preserve accurate records, including its hazard analysis and drafted HACCP plan, and files documenting critical control points, critical limits, verification activities, and the approach of processing deviations.
As HACCP is continually developed. It ensures up-to-date current risks. HACCP needs a multi-disciplinary team with a strongly embedded role for implementation and complies with rigid measures. Implementing a HACCP needs full assurance from management and your HACCP team. To learn more about HACCP, and how it can benefit your business, get connected to our team firstname.lastname@example.org