HACCP Certification
HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for
- preventing microbiological, chemical and physical contamination along the food supply chain
- identifying the risks, establishing critical control points, setting critical limits,
- and ensuring control measures are validated, verified and monitored before implementation
It is the voluntary standard.HACCP is an auditable system and its certification can help the organization to grow in new markets. HACCP is globally accepted as well
Certification process
- Develop a HACCP Plan specific for your business and the products that you produce
- Complete a gap analysis against your chosen HACCP standard.
- Apply & Undergo the HACCP audit which may occur in two stages: a document review (which may occur remotely) and an onsite review.
Pre- requisites for applying
- Assemble HACCP team
- Describe product
- Identify intended use
- Construct flow diagram
- On site confirmation of flow diagram
- List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards
- Determine Critical Control Points
- Establish critical limits for each CCP
- Establish a monitoring system for each CCP
- Establishment of corrective actions
- Establishment of verification procedure
- Establishment of documentation and record keeping
