What is HACCP ?
Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
Today, many of the world’s best manufacturers and vendors use the system as a basis for their food safety management programs and for compliance with GFSI audit schemes. A food safety program, however, does not just stop with HACCP. To be effective, prerequisite programs such as pest control, traceability & recall, hygiene, and sanitation need to be developed and implemented. Additionally, the issue of ensuring that suppliers and distributors also have a food safety program needs to be addressed through the development of ingredient specifications and a vendor assurance system.
Benefits of HACCP Certification
Saves your business money in the long run
Avoids you poisoning your customers
Food safety standards increase
Food quality standards increase
Ensures you are compliant with the law
Organises your process to produce safe food
Check out the Who can be certified HACCP Certification Video
Who can be certified HACCP Certification?
All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with: Fruits & Vegetables. Dairy Products.
Food Growers
Food Processors
Food Retailers
Food Storage
Food Packagers
Food Manufactures
Document required for HACCP Certification
- System Manual
- System Procedure
- Policy
- Objectives
- Mission & Vision
- Standard Operating Procedure (SOP)
- Checklist
- Forms
- Formats
- Records
The extent of Documented Information differs as per:
- Organization’s size
- Activities performed by the organization
- Processes undertaken by the Organization
- Products and services offered by the organization
- The complexity of processes undertaken
- Competence of persons involved
Role of Shamkris and Process of HACCP Certification
Shamkris adopts a results-oriented approach to effective system implementation in the organization. A simple and practical method of system implementation helps organizations increase business efficiency and sustainability. Shamkris supports 100% documentation to obtain an accreditation body of success in addition to enhanced performance.
The implementation process is described below:
Day 1
GAP Analysis, Certification Body, Selection, Cost Estimates
• Finding the GAP between existing system related to HACCP requirements
• Selecting the appropriate certification Body
• Based on the scope of your business & certification Body you choose
Week 1
Developing Documents
• Management System Manual, Management System Procedures, Policy, Objectives, Forms etc.
• Review of Standard Operating Procedures (SOP)
Week 4
Implementing Management System
• HACCP Awareness training for the top management and staff
• Implementing a well-documented management system throughout the organization
Week 8
Internal Audit
MRM
CAPA
• Internal audits identifying nonconformities related to HACCP requirements
• Management Review Meetings
• Corrective and Preventive Action plan for nonconformities
Week 10
Certification Body
Audit
N-C Closing
• Shamkris acts on your behalf and assists you in the third-party audit
• Closing of any nonconformities identified by the certification body
Week 12
Certification Body
• HACCP certificates issued for 1 years
Year on Year
Yearly Compliance
• Support of Yearly documentation for audit
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
In the past, USDA required a HACCP plan for all meat and poultry processing. Also in the past, FDA required a HACCP plan for seafood processors and juice processors. The 2010 FDA Food Safety Modernization Act, as enacted by Congress, now mandates FDA to require Food Safety plans for all other food processing.
The seven steps of HACCP
• Perform a hazard analysis.
• Determine Critical Control Points (CCPs).
• Set critical limits.
• Establish a monitoring system.
• Establish corrective actions.
• Establish verification procedures.
• Establish record-keeping procedures.
United States Department of Agriculture regulations require inspected meat and poultry facilities to have HACCP plans in place. Regulations, and HACCP training, dictate that an employee assigned to implement and maintain a HACCP plan is trained.