HACCP principles and certification

1. HACCP
Hazard Analysis
Critical Control Point

2. DEFINITION
• Food Safety Management System
It Identifies, Evaluate and Controls Hazards
which are Significant for Food Safety.

3. SEVEN PRINCIPLES OF HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation

4. 1. Hazards Analysis
what could go wrong
Identify the hazards that affects the process
Identify the steps that hazards likely to occur
Decide which hazards are significant
Determine the measures necessary to control
the hazards

5. TYPES OF HAZARDS
Physical
Chemical
Biological

6. Critical Control Points (CCP)
• Most important points / steps where the control
measure must be used to prevent, eliminate or
reduce the hazards to an acceptable level

7. CRITICAL LIMITS
• It separates acceptable (safe) product from
unacceptable(unsafe) product
Criteria often used to set a critical limit include
measurements of:
• Temperature
• Time
• Moisture level
• pH (level of acidity)
• Aw (level of water available to support the growth
of a hazard such as bacteria)

8. Monitoring System
• Setup checks for control measures at CCP to
confirm that the process is under control and
critical limits are not exceeded.

9. CORRECTIVE ACTION
• Decide what to do when Critical limit is
breached
• Actions taken again to make food safe and to
get the process back under control. immediate
actions taken if processes fail to achieve food
safety.

10. VERIFICATION
• Verification is the principle which confirms
that the HACCP plan if followed will produce
safe food for the final consumer.
VERIFICATION IS SPLIT INTO THREE PARTS
Validation – "Will the HACCP plan ensure that
safe food will be produced”?
Verification – “Is the HACCP plan working, is it
producing safe food”?
Review - “Is the HACCP plan up to date”?

11. DOCUMENTATION
• Keep records
• Temperature Charts
• Cleaning Schedules
• Pest Control Records
• Equipment Maintenance Records
• Training Records
• Delivery Checks
• Non conformance Reports

12. Benefits of HACCP:
It provide businesses with a cost effective system for control of food safety, from
ingredients right through to production , storage and distribution to sale and service
of the final consumers.
The main benefits of HACCP based procedures are:
Saves your business money in the long run.
Avoids you poisoning your customer
Food safety standards increase
Ensures you are compliant with the law
Food quality standards increase
Organizes your process to produce safe food
Organizes your staff promoting team work and efficiency
Due diligence defense in work

13. Hazard Analysis and Critical Control Point (HACCP) Certification –
Food Safety Management System certification is a process control system designed
to identify and prevent microbial and other hazards in food production and entire
food chain. HACCP certification includes steps designed to prevent problems
before they occur and to correct deviations through a systematic way as soon as
they are detected.

14. History of HACCP Certification
The impetus behind modern HACCP Certification programs first began
as a natural extension of Good Manufacturing Practices (GMPs) that
food companies had been using as a part of their normal operations.
A system was needed that enabled the production of safe, nutritional
products for use by NASA starting in the late 1950’s to feed future
astronauts who would be separated from medical care for extended
periods of time. Without medical intervention, an astronaut sickened by
food borne illness would prove a very large liability and could possibly
result in the failure of entire missions. Food products could not be
recalled or replaced while in space.

15. HACCP certification enforced by such agencies as the US Department of
Agriculture's Food and Safety Inspection Service (FSIS) and the Food
and Drug Administration (FDA), is a scientific process control system
for eliminating contaminants at critical areas in the food production and
distribution process. HACCP certification helps to prevent, as close to
100% as possible, harmful contamination in the food supply system.
Such preventive control systems with haccp documentation and
verification are widely recognized by scientific authorities and
international organizations as the most effective approach available for
producing safe food system.
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.
Today HACCP certification is being applied to industries other than
food, such as cosmetics and pharmaceuticals

16. The standard approach to HACCP certification is that specified by the Codex
Alimentarius, 1997, and follows 7 basic principles:
Fill the Certification Intent Form and send it to us.
We will do a FREE GAP analysis of your organisation with
respect to HACCP Standard and give you a quote.
Get Trained and Finish the Documentation work.
Once you have agreed to our quotation, Our team will provide the
required trainings to you and will complete the documentation
work required for HACCP certification.
.
Pre-assessment and Internal Audit.
We will then conduct a pre assessment audit to ensure that you
organisation meets the desired certification requirements
HOW TO GET CERTIFIED IN 5 SIMPLE STEPS

17. !
Final Audit by Certification body - Guaranteed
Success !
We will provide assistance during final certification audit to
ensure that your organisation achieves certification successfully
Receive Certificate and Make Payment !
We are a quality conscious organisation and believe in Total
Customer Satisfaction. So if you are 100% satisfied and happy with
our service, make payment to us.

18. ISO 22000:2005 Standard
ISO 22000:2005 is a standard developed by the International
Organization for Standardization dealing with food safety.
ISO 22000:2005 specifies requirements for a food safety management
system where an organization in the food chain needs to demonstrate its
ability to control food safety hazards in order to ensure that food is safe at
the time of human consumption.

19. Food Safety is linked to the presence of food-borne hazards in food at
the point of consumption. Since food safety hazards can occur at any
stage in the food chain it is essential that adequate control be in place.
Therefore, a combined effort of all parties through the food chain is
required.
It is applicable to all organizations, regardless of size, which are
involved in any aspect of the food chain and want to implement
systems that consistently provide safe products. The means of meeting
any requirements of ISO 22000:2005 can be accomplished through the
use of internal and/or external resources.