The HACCP stands for Hazard analysis and critical control points. HACCP is basically a tool to help recognize and control food safety hazards that may occur in the food business. (Physical Hazards, Chemical Hazards & Biological Hazards) The HACCP system can be used at all stages of a food chain to all big, small, suppliers, manufacturers, trading, supply, Enterprises, retailers, transportation, packing farming, etc of a food product. A HACCP system permits you to recognize hazards and fixed in place controls to manage these during your supply chain while production. The HACCP system satisfies the requirements of the Codex Alimentarius Commission (CAC) – which produced by the World Health Organization and the Food and Agriculture Organization of the United Nations to make together worldwide food standards, guidelines, and codes of practice to assure fair trade.
By implementing a HACCP Certification It helps to reduce the likelihood of customer complaints or a recall by identifying and controlling potential hazards which may come from raw materials, facility processes, and human error, The Prevention from diseases and chemical hazards, Implement an internationally recognized food safety system, It also analyze and improve your system so it stays active. The more excellent employee awareness that results from a HACCP program serves to drive constant improvement of a company’s products and processes.
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As per Codex Alimentarius Commission guidelines, there are seven HACCP principles as given below
- Principle 1 – Conduct a hazard analysis.
- Principle 2 – Determine the critical control points (CCPs).
- Principle 3 – Establish a critical limit(s).
- Principle 4 – Establish a system to monitor control of the CCP.
- Principle 5 – Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
- Principle 6 – Establish procedures for verification to confirm that the HACCP system is working effectively.
- Principle 7 – Establish documentation concerning all procedures and records appropriate to these principles and their application.
The 12 steps of HACCP
- Create a food safety team.
- Describe the food in great detail.
- Describe the intended consumer and how they are going to consume the food.
- Construct a Flow Diagram to Describe the Process.
- On-site verification of flow diagram.
- Conduct a hazard analysis.
- Determine critical control points.
- Set the critical limits of each CCP.
- Establish a monitoring system for each CCP.
- Establish corrective action.
- Verify, then validate.
- Establish good record keeping and documentation.
Reason to obtain HACCP Certification
HACCP Certificate is outlined to provide an accurate understanding of food safety and HACCP for people with a limited food science or industry experience. It will be of benefit to those wishing to enhance their food safety awareness and will help those with new job responsibilities, new positions or those looking to change careers.
How long does a HACCP Certification audit take?
The Certificate program consists of 3 stages, for a total of 19 modules. well, It really depends on the rules that apply to the type of certification you are trying to achieve and also the physical size of the food business. Food HACCP audits can take anywhere between 1 day and 5 days. Again, it all depends on the audit scope.
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How to get HACCP Certification
To achieve HACCP certification by a reliable HACCP certification provider, the food business is required to sustain an audit or appraisal of its food safety and HACCP policies and methods. This assessment is required to be initiated by competent and qualified food safety auditors.
To make the HACCP Certification process simple. You should hire a consultant when a consultant received your application they will guide you and your business through the following steps.
- Gap analysis
- Formal assessment
- Internal Audit
- External Audit
- HACCP Plan & how to get Certified
- Certification and beyond