HACCP- (Hazard Analysis Critical Control Point)
HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety. It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food.
Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production. In the UK the 1995 Food Safety Amendment Regulations, for the first time required manufacturers and providers to adopt HACCP to ensure food safety.
Who is HACCP applicable :
HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including:
1. Farms, fisheries and dairies
2. Processors of meats, fish and feed
3. Manufacturers of bread and cereals, beverages, canned and frozen food
4. Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers
5. Manufacturers of prescription and non-prescription drugs and remedie
Achieve certification to HACCP
Certification provides certification to HACCP as a stand - alone system or as an extension to ISO 9001:2008 certification. The process of registration follows three simple steps:
o Application for registration is made by completing the QMS questionnaire
o Assessment to HACCP / ISO 9001 is undertaken by Regal Certification - the organisation must be able to demonstrate that its quality management system has been fully operative for a minimum of three months and has been subject of a full cycle of internal audits
o Registration is granted by Certification and maintained by the organisation. Maintenance is confirmed through a programme of annual surveillance visits and a three yearly re-certification audit.
HACCP Consultants by State