HACCP Certification

HACCP (Hazard Analysis & Critical Control Points) is the internationally recognized structured operating method that helps organizations in the food and beverage industry identify their food safety risks, prevent food safety hazards and address legal compliance. HACCP is mandatory in several countries, including the US and the EU. HACCP principles and guidelines for its application have been adopted by the Codex Alimentations Commission. The HACCP system is science based and identifies specific hazards and measures for their control to ensure the safety of food.

The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.

The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.

HACCP Principals:

• The implementation of hazard analysis
• Determine Critical Control Points (CCP). For each risk identified.
• Establishing critical limits, maximal and / or minimum value, by which biological, chemical and physical hazards in order to control the pedagogical prevention.
• Determination of procedures / processes for monitoring CCPs
• Determination of corrective measures in case the monitoring shows that the CCP is not within the critical limits.
• Establish procedures / processes for verification and certification procedures and the HACCP system is effective and it works well. The verification activities should be included authorized persons employed in production, the HACCP team.
• The establishment and effective management of records and documents