HACCP Certification is the abbreviation of Hazard Analysis Critical Control Point to determine the safety of the food from any contamination and hazards. It is the basic tool to identify the CCPs limit and monitor the process and procedure to provide the safety of the product. HAACP Certification works on the Seven Principles of HAACP to demonstrate the Critical limits of the food. Gaining essential food safety certifications for an organization helps to flourish the organization not only in economic terms but also socially. Providing customers and end-users with safe food helps to enhance the corporate image and helps in increasing productivity.
Seven principles of HACCP are:
For a successful HACCP program to be properly implemented, the management needs to adopt the HACCP approach. It is a commitment by management that indicates an awareness of the benefits to an organization. Adopting the 7 principles of HACCP, helps in the development of HACCP plans that help an organization to achieve the stated desired goals of the organization.
Principle 1: Conduct a hazard analysis.
The application of this principle involves the process and procedure to identify any hazards or contamination involved in the product or the Food Management System. The team ensures the hazards are eliminated, controlled, and managed at the earlier stage before reaching the finished contaminated products and recalls.
Principle 2: Determine the critical control points (CCPs).
The HACCP team will determine the CCPS Critical Control Point of each product. CCPs are a procedure at which controls are established to control the hazard and risk and food safety can be prevented by reducing the hazard to acceptable levels. The processing steps and the control needed decides the number of CCP’s needed depends on.
Principle 3: Establish critical limits.
A critical limit (CL) is the parameter to control CCPs by deciding the maximum and/or minimum value to which a biological, chemical, or physical must be controlled to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. The Critical limits are tested by testing the temperature, pH level, water consistency, etc. based on scientific literature of the standard.
Principle 4: Establish monitoring procedures.
The HACCP team will monitor the procedure for the measurement of the CL at each level and verify whether the procedures are accomplished as per the guidelines of the HACCP Plans. The team also determines when, how, and how many times the measurement is taken to ensure the safety of the food.
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Principle 5: Establish corrective actions.
HACCP is the preventive system, each CCPs need to be predetermined to corrected by applying corrective actions if any. The HACCP management team needs to become up with quick corrective actions and techniques to control any hazard, to verify no harmful product goes out of production.
Principle 6: Establish verification procedures.
Verification is the process of determining the procedure of methods, controls, tests, and procedures that comply with the HACCP Plans and fulfill the requirements of the end-users.
Principle 7: Establish record-keeping and documentation procedures.
Maintaining proper records and documents is the vital role of the HACCP plan and system. Accurate and complete records are the final step in the HACCP Plan defining procedures, the company’s methods of document control, etc. Documentation helps in:
- The establishment’s compliance with its HACCP plan;
- Tracing the history of ingredients, methods of operation;
- Reduction in product recalls or errors;
- Records of corrective actions implemented when deviations occur;
Better documentation helps in better execution of the plan and ease the process of HACCP further. HACCP Certification helps in the accomplishment of the government law committing the products your organization produce are safe usage.