Importance of HACCP certification & Training

1
What is HACCP
Hazard Analysis and Critical Control Point
(HACCP) is an internationally recognized food
safety management system. The safety is addressed
by means of analysis and control of biological,
physical and chemical hazards. The hazards could
be from raw material production, handling, and
procurement or in the manufacturing, distribution
consumption of the products. For implementing
this system, HACCP certification is required.
2
Implementing the HACCP System
It is necessary that both Prerequisite Programs
and HACCP Plans are implemented as a system.The
Prerequisite programs ensure a hygienic
environment and good manufacturing processes. The
HACCP Plans are for each process or productto
identify possible hazards and required controls.
3
Why should You use HACCP?
Awareness of food-borne illness is increasing and
concern throughout the industry is driving the
use of HACCP and HACCP certificationprograms.HACCP
is based on the following seven principles
4
Conduct a Hazard Analysis
You need to evaluate your processes and identify
the points where any type of hazards are likely
to get introduced. The hazards can be chemical,
biological or any other contamination. You will
need to make sure that you have the expertise to
make an accurate evaluation of the hazards or
hire someone external.
5
Determine the Critical Control Points
Your CCPs are the steps at which controls be
applied to prevent or eliminate the hazards. For
each CCP you will identify the preventive measure
also.The HACCP classcan help you identify the
exact CCPs of your process.
6
Establish Critical Limits
Once you identify each CCP, you will have to
determine criteria which must be met to control
the hazard at that point. This is required for
each control point.
7
Establish Monitoring Procedures
You need to regularly monitor the process at the
CCP and maintain records to show that the
critical limits have been met. You need to decide
whether you are going to monitor these processes
continuously or agree to a frequency of
monitoring.
8
Establish Corrective Actions
Determine the actions need to be taken if a
critical limit is not met. This will be
identified ahead of time for each CCP. The action
must make sure that no unsafe product is
released.
9
Establish Verification Procedures
The HACCP class can teach you how to validate
your plans. Once the plan is in place, you need
to make sure that it is effectively preventing
the hazards. By testing the end product. You need
to verify that the controls are working as
planned. Perform constant verification of the
system.
10
Establish Documentation Procedures
Determine the records needed to show that the
critical limits have been met, and the system is
in control. As a part of regulatory requirements,
include records from the development of the
system and the operation of the system.
11
New FSMA law requires companies to have PCQI
(Preventive Control Qualified Individuals) on
staff. HACCP is a pre-requisite for PCQI
training. In other words, individuals who want to
become PCQI at their company must first obtain
HACCP certification.