HACCP

Hazard Analysis Critical Control Point (HACCP)

HACCP Certification is a management system which is internationally recognized to reduce hazards in food. Through the analysis and control of the system, it helps to address the food safety of biological, chemical, and physical hazards from raw materials production, procurement and handling, to manufacturing, distribution and consumption of the finished products.
HACCP meets the requirements of the Codex Alimentarius Commission (CAC) to bring together international food standards, guidelines and codes of practice to ensure fair trade.

How HACCP implement in Food Production?

There are 7 key principles as the foundation for a HACCP system.

1. Conduct a hazard analysis to identify potential hazards that could occur in the food production process.

2. Identify the critical control points (CCPs) -- those points in the process where the potential hazards could occur and can be prevented and/or controlled.

3. Establish critical limits for preventive measures associated with each CCP. A critical limit is a criterion that must be met for each CCP. 

4. Establish CCP monitoring requirements to ensure each CCP stays within its limit. Monitoring may require materials or devices to measure or otherwise evaluate the process at CCPs.

5. Establish corrective actions if monitoring determines a CCP is not within the established limits. In case a problem occurs, corrective actions must be in place to ensure no public health hazard occurs.

6. Establish effective record keeping procedures that document the HACCP system is working properly. Records should document CCP monitoring, verification activities and deviation records.


7. Establish procedures for verifying that the HACCP system is working properly. Verification procedures may include reviewing the HACCP plan, CCP records, critical limits as well as conducting microbial sampling. Both plant personnel and FSIS inspectors will conduct verification activities.

Process to get HACCP Certification

1. Establish HACCP System

2. Implement HACCP requirements

3. Self Audit

4. Review audit result

5. External HACCP Certification body audit