A HACCP system allows you to identify hazards and have controls in place to manage these during production throughout your supply chain. The HACCP scheme meets the Codex Alimentarius Commission (CAC) criteria-developed by the World Health Organization and the United Nations Food and Agriculture Organization to put together international food standards, guidelines and codes of practice to ensure fair trade. It can also be used to support standard requirements for the management, such as ISO 22000 Food Safety Management.
HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique along the food supply chain to prevent microbiological, chemical, and physical contamination.
The HACCP technique does so by defining the threats, setting critical control points, setting critical limits and ensuring control measures are checked, tested, and tracked prior to implementation.
Successful implementation of HACCP will improve companies' ability to: protect and reinforce brands and private labels, promote customer trust and comply with regulatory and business requirements.
The first step is to make a pledge. The next step is to learn about the Critical Control Point Hazard Analysis (HACCP) system which allows you to develop and implement your own quality system. HACCP is the world's leading food production device for monitoring food safety and quality risks.
HACCP does this by identifying risks and ensuring that pre-implementation controls are validated, verified and monitored.
Implementation and certification require expertise from people with a recognized reputation, implementation of HACCP systems, and training. NCHC has trainers and auditors certified to help companies implement HACCP systems.
HACCP may be used by any company participating in the food supply chain from manufacturers to retailers. Enterprises include, but are not restricted to, those linked with:
a. Fruits and vegetable
b. Dairy products
c. Fish and fishery product
d. Nuts and Nuts products
e. Bakery and Confectionary
g. Meat and Meat products
h. Spices and Condiment
k. Fast food Operations etc
According to the recommendations of the Codex Alimentarius Commission, there are 7 HACCP standards as set out below
Principle 1- Conduct an analysis of hazards.
Principle 2 – Determine points of critical control
Principle 3- Set a critical limit(s).
Principle 4 - Establish a CCP (Critical Control Point) monitoring system.
Principle 5 – Establish the corrective action to be taken when monitoring indicates that it is not under the control of a particular CCP.
Principle 6-Establish testing protocols to ensure the successful operation of the HACCP system.
Principle 7 – Recording of all procedures and documents applicable to these principles and their implementation.
a. Implement a world-renowned food safety system
b. Brings the degree of confidence that consumers, retailers and buyers in the food industry require
c. Provides customers, distributors, law enforcement authorities and trade organizations with fair confidence that monitoring mechanisms are in place to ensure healthy food production;
d. Align HACCP with ISO 22000 to improve the management systems for food safety
e. Continuously monitor and develop the program to ensure it remains successful
f. It is based on the principles and guidelines of the globally accepted Codex Alimentarius and other national standards
g. Regular appraisals help you monitor your food safety system continuously
h. HACCP can add value to the whole Supply chain
STEP1 Application for certification
STEP2 Pre-Assessment of business entity and its product
STEP 3 Training
STEP 4 Documents review
STEP 5 Certification Audit
STEP 6 Issue of Certificate
Applicant organization shall ensure prior to HACCP certification:
Has held at least one HACCP Management Review Meeting
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