Identifying potential hazards and locating critical points is a way of systematically ensuring all commercial food handling procedures are carried out safely.
Hazard Analysis and Critical Control Points (HACCP) is a practical method of preventing all biological, chemical and physical hazards across all phases of the food handling chain from production, processing and packaging to distribution.
Benefits of HACCP certification
In becoming HACCP certified, you are demonstrating to your clients and other stakeholders that you have made a commitment to:
- Undertake a comprehensive hazard analysis exercise
- Determine countermeasures to alleviate all hazards wherever possible
- Determine critical control points where action can be taken. This can include any physical location, step or phase of the entire food manufacturing process where the risk can be controlled, and hence eliminated or sufficiently reduced.
Monitoring and reporting procedures
As part of certification, your business will establish:
- Corrective actions – a designated course of action is required when critical limits are exceeded. By establishing clear, concise corrective actions, outcomes will be prevented that otherwise could result in serious health and safety risks. This prevents any hazardous goods or products of any kind being circulated for sale and consumption.
- Fully functional systems – all HACCP systems require testing to make sure that all critical control points are serving their intended purpose. By validating testing procedures, plants can ensure they are providing safe products. By reviewing the entire HACCP plan with the guidance of QMS, your organisation can move forward with confidence, knowing that risk reduction efforts are verified and validated. The verification process can require advanced testing and analysis, including tasks such as record revision, scientific sampling, testing and analysis with the view to assuring accuracy throughout all aspects of your HACCP.
- Robust records – regulations dictate that detailed record keeping be kept for all hazard analysis and HACCP plans. This allows a clear view of every action that occurs with respect to the established HACCP plan, including monitoring, control and identification of critical point deviation. Implementation of comprehensive record keeping validates the daily work, ensuring compliance with regulatory requirements in all stages, all the time.
QMS can expertly guide you through all these elements of HACCP certification.