HACCP – HAZARD ANALYSIS AND CRITICAL CONTROL POINTS
What is HACCP?
HACCP is an internationally recognized, science-based, food safety system that is used to help ensure the manufacture of safe food products.
HACCP is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards, including those caused by cross-contamination.
Who standardises HACCP?
HACCP methodology has been standardised internationally by the Codex Alimentarius Commission which was created by the Food and Agricultural Organisation (FAO) and the World Health Organization (WHO) of the United Nations to develop food standards.
What are the benefits of HACCP Certification?
Current and predicted hazards can be identified and removed
Provides greater confidence in product safety
Remedial action can be taken during production, i.e. before serious problem occur
Control parameters are relatively easy to monitor, i.e. temperature, water activity, pH, texture…
More cost-effective than microbiological or chemical analysis
Operation is controlled on the premises
All staff can be involved with product safety
Reduced product loss
Complementary to quality management systems, i.e. ISO 9001, ISO 22000
Application of HACCP system can promote international trade by equalising food safety control systems in the world.
Ensures you are compliant with the law
Applies to whole system not selected sampling point
Due diligence defence in court.
What is the certification process?
The certification process is in three simple steps:
Application for certification
Complete the on line form for GCL INTL to send a quotation.
Initial Certification Audit
The assessment process is based on a 2-stage approach as follows:
Stage 1 – a basis audit to check whether the organisation is in a state of readiness for the stage 2 audit and involves the following:
Confirm that the food safety manual conforms to the requirements of the HACCP
Confirm the scope of certification
Check legislative, work environment and Infrastructure compliance,
Production of a report that identifies any non-conformity or potential for non-conformity
Agree a corrective action plan if required
Production of an assessment plan and confirm a date for the stage 2 assessment visit.
Stage 2 – the purpose of this visit is to confirm that the food safety management system fully conforms to the requirements of HACCP in practice and involves the following:
Undertake sample audits of the processes and activities defined in the scope of assessment
Document how the system complies with the standard and its effectiveness
Report any non-conformities or observations
Produce an audit programme for 3 years and confirm a month and year for the first surveillance visit.
For more information about HACCP please contact us by phone or email. We will be pleased to assist you.