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 process, starting from material receipt to storage, manufacturing processing, storage, packing, dispatch and distribution.
The effective implementation of HACCP standard enhances 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.
Punyam.com, a leading HACCP certification consultant in India, provides systems implementation as per Food HACCP standards. In HACCP certification consultancy, Punyam does gap analysis for the system in the organization and based on that food safety consultant prepares the structure of the organization. Also HACCP system awareness and auditor training is provided 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 provides 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.
A good HACCP plan document should include all the eight principal contents as listed below. The HACCP plan, as a minimum, includes: