HACCP - Hazard Analysis Critical Control Point is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain.
HACCP is a systematic approach to identify, evaluate and control the food safety hazards throughout the food manufacturing, starting from material receipt, storage, manufacturing processing, storage, packing, dispatch and distribution as well.
The effective implementation of HACCP standard will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements. This certificate is given as per Codex guidelines.
Contents of HACCP plan:
In the above steps are describing procedure and scientific approach to control the significant hazards. The good HACCP plan document should include all the above 7 principal contents as listed below.
The good HACCP plan as a minimum includes:
Punyam Management Services, leading HACCP certification consultant in India provides systems implementation as per Food HACCP standards. In HACCP certification Punyam provides gap analysis for the system in the organization and according that food safety consultant will prepare the structure of the organization. Also HACCP system awareness and auditing training will be provide to all staff of the organization which makes overall HACCP certification process easy and fast. HACCP certificate is issued by Certifying body under many guidelines like Codex. The globally recognized certifying body provide certificate under the HACCP codex guidelines. The HACCP certificate is issued for the period of 3 years after successful completion of pre–assessment and registration (Final) assessment. Surveillance audits are conducted by the HACCP Certifying body within the period of 3 years.
Following are the steps of HACCP consultancy follow by Punyam Management to implement food safety management system under HACCP certification.
The HACCP requirements, the organization must satisfies while implementing of the food safety management system to achieve best results is as follows –