Haccp

HACCP principles and certification

1. HACCP Hazard Analysis Critical Control Point

2. DEFINITION Food Safety Management System It Identifies, Evaluate and Controls Hazards which are Significant for Food Safety.

3. SEVEN PRINCIPLES OF HACCP 1. Conduct Hazards Analysis 2. Determine the Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring System 5. Establish Corrective Action 6. Establish Verification Procedures 7. Establish Documentation

4. 1. Hazards Analysis what could go wrong Identify the hazards that affects the process Identify the steps that hazards likely to occur Decide which hazards are significant Determine the measures necessary to control the hazards

5. TYPES OF HAZARDS Physical Chemical Biological

6. Critical Control Points (CCP) Most important points / steps where the control measure must be used to prevent , eliminate or reduce the hazards to an acceptable level

7. CRITICAL LIMITS It separates acceptable (safe) product from unacceptable(unsafe ) product Criteria often used to set a critical limit include measurements of : Temperature Time Moisture level pH (level of acidity) Aw (level of water available to support the growth of a hazard such as bacteria)

8. Monitoring System Setup checks for control measures at CCP to confirm that the process is under control and critical limits are not exceeded .

9. CORRECTIVE ACTION Decide what to do when Critical limit is breached Actions taken again to make food safe and to get the process back under control. immediate actions taken if processes fail to achieve food safety.

10. VERIFICATION Verification is the principle which confirms that the HACCP plan if followed will produce safe food for the final consumer . VERIFICATION IS SPLIT INTO THREE PARTS Validation – "Will the HACCP plan ensure that safe food will be produced”? Verification – “Is the HACCP plan working , is it producing safe food”? Review - “Is the HACCP plan up to date ”?

11. DOCUMENTATION Keep records Temperature Charts Cleaning Schedules Pest Control Records Equipment Maintenance Records Training Records Delivery Checks Non conformance Reports

12. Benefits of HACCP : It provide businesses with a cost effective system for control of food safety, from ingredients right through to production , storage and distribution to sale and service of the final consumers . The main benefits of HACCP based procedures are: S aves your business money in the long run. A voids you poisoning your customer F ood safety standards increase E nsures you are compliant with the law F ood quality standards increase O rganizes your process to produce safe food O rganizes your staff promoting team work and efficiency D ue diligence defense in wor k

13. Hazard Analysis and Critical Control Point (HACCP) Certification – Food Safety Management System certification is a process control system designed to identify and prevent microbial and other hazards in food production and entire food chain. HACCP certification includes steps designed to prevent problems before they occur and to correct deviations through a systematic way as soon as they are detected.

14. History of HACCP Certification The impetus behind modern HACCP Certification programs first began as a natural extension of Good Manufacturing Practices (GMPs) that food companies had been using as a part of their normal operations. A system was needed that enabled the production of safe, nutritional products for use by NASA starting in the late 1950’s to feed future astronauts who would be separated from medical care for extended periods of time. Without medical intervention, an astronaut sickened by food borne illness would prove a very large liability and could possibly result in the failure of entire missions. Food products could not be recalled or replaced while in space.

15. HACCP certification enforced by such agencies as the US Department of Agriculture's Food and Safety Inspection Service (FSIS) and the Food and Drug Administration (FDA), is a scientific process control system for eliminating contaminants at critical areas in the food production and distribution process. HACCP certification helps to prevent, as close to 100% as possible, harmful contamination in the food supply system. Such preventive control systems with haccp documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food system. HACCP certification enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety system. Today HACCP certification is being applied to industries other than food, such as cosmetics and pharmaceuticals

16. The standard approach to HACCP certification is that specified by the Codex Alimentarius , 1997, and follows 7 basic principles: Fill the Certification Intent Form and send it to us. We will do a FREE GAP analysis of your organisation with respect to HACCP Standard and give you a quote. Get Trained and Finish the Documentation work. Once you have agreed to our quotation, Our team will provide the required trainings to you and will complete the documentation work required for HACCP certification. . Pre-assessment and Internal Audit. We will then conduct a pre assessment audit to ensure that you organisation meets the desired certification requirements HOW TO GET CERTIFIED IN 5 SIMPLE STEPS

17. ! Final Audit by Certification body - Guaranteed Success ! We will provide assistance during final certification audit to ensure that your organisation achieves certification successfully Receive Certificate and Make Payment ! We are a quality conscious organisation and believe in Total Customer Satisfaction. So if you are 100% satisfied and happy with our service, make payment to us.

18. ISO 22000:2005 Standard ISO 22000:2005 is a standard developed by the International Organization for Standardization dealing with food safety. ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.

19. Food Safety is linked to the presence of food-borne hazards in food at the point of consumption. Since food safety hazards can occur at any stage in the food chain it is essential that adequate control be in place. Therefore, a combined effort of all parties through the food chain is required. It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.

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