HACCP Certification
HACCP stands for Hazard Analysis and Critical Control Point. The HACCP system, as it applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems
Your food safety management system should allow you to identify and control any hazards that could pose a danger to the preparation of safe food. 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. HACCP system in seventies became recognized as an
HACCP PRINCPLES
- Conduct a hazard analysis
- Determine the critical control points
- Establish critical limits
- Establish a system to monitor control of the critical control points
- Establish the corrective action to be taken when monitoring indicates that a particular critical control points is not under control
- Establish procedures for verification to confirm that the HACCP system is under control
- Establish documentation concerning all procedures and records appropriate to these principles and their application
BENEFITS OF HACCP
- Saves your business money in the long run Avoids you poisoning your customers
- Food safety standards increase
- Ensures you are compliant with the law
- Food quality standards increase
- Organises your process to produce safe food
- Organises your staff promoting teamwork and efficiency
- Due diligence defence in court.