HACCP certification, What information do I need to provide for HACCP certification?

HACCP certification, What information do I need to provide for HACCP certification?

HACCP (Hazard Analysis and Critical Control Point) HACCP indicates the critical control point for hazard analysis. Ensuring the safety of food in the process of production, processing, manufacturing, preparation and consumption is a scientific, rational and systematic method in terms of hazard identification, evaluation and control. But it does not represent an unacceptable threat to health. Identify possible links in the food production process and take appropriate control measures to prevent hazards. By monitoring and controlling every step of the process, the probability of hazard occurrence is reduced. HACCP is a system for identifying, evaluating and controlling hazards that are critical to food safety.

How HACCP works

In HACCP, there are seven principles as the basis for the implementation of the system, they are:

1. Conduct Hazard Analysis and Preventive Measures (Conduct Hazard Analysis and Preventive Measures)

2. Identify Critical Control Points

3. Establish Critical Limits

4, Critical control point Monitoring (CCP Monitoring)

5. Corrective Actions

6. Record-keeping Procedures

7. Verification Procedures

The composition of HACCP quality management system

1. Analyze and evaluate the possible hazards in various links from raw material procurement to product processing to consumption.

2. Based on these analyses and assessments, critical control points (CCPS) are established for the whole process of a food from raw material to final consumption.

3. Establish procedures to effectively monitor critical control points.

This can avoid huge losses caused by mass production of substandard products.

Application range of HACCP

HACCP is a powerful system that can be used in a wide range of simple and complex operations. It is used to ensure commodity safety in all stages of food. When producers implement HACCP, they must not only check their products and production methods. HACCP must also be applied to the supply of raw materials up to the storage of finished products, and must also be considered for distribution up to and including the end of consumption. The HACCP system can also be applied to new products or products. It is very convenient to introduce HACCP and apply it to new products, new production methods or partial processes. Because of the general principle of the HACCP concept, it is to make people, money, and material resources used where they are most needed and useful. This idea makes HACCP an ideal tool in many developing countries, which are often short of people, money, and material resources. By the beginning of the 21st century, HACCP was adopted in many industries, such as aquatic products, poultry meat, canned food, frozen vegetables, fruit and vegetable juice, cosmetics, catering and other industries.

Application of HACCP

For most successful users of HACCP it can be used anywhere from farm to fork

On the farm, a variety of measures can be taken to keep produce free from contamination. For example, good seed monitoring, good farm hygiene, and good immunization of farmed animals.

Before harvest, the HACCP system can be used to evaluate the various links of agricultural products in the growth and feeding process to judge whether they meet food safety standards and do a good job in the quality control of agricultural products before production and processing. For example, local people's pre-harvest risk assessment system

Hygiene should also be done during slaughtering and processing in food processing plants, and when meat and poultry products leave the factory, they should also be well controlled in terms of transportation, storage and distribution.

In wholesaler stores, ensure that proper sanitation, refrigeration, storage and delivery activities are free from contamination.

Finally, food storage, processing and cooking should also be done in restaurants, food service institutions and home kitchens to ensure food safety.

Consumers can implement the HACCP system in their homes. With proper storage, handling, cooking and cleaning procedures, there are multiple steps to ensure food safety from the time you go to the store to buy meat and poultry to the time you put them on the table. For example, proper refrigeration of meat and poultry, separation of raw meat and poultry from cooked food, and ensuring that the residue of cooked meat, refrigeration and cooking is free of bacterial growth.

Procedures for applying for HACCP certification

HACCP certification can not only provide strong evidence for the level of enterprise food safety control, but also promote the continuous improvement of enterprise HACCP system, especially will effectively improve the level of customer trust in enterprise food safety control. In the international food trade, more and more importing countries or customers require suppliers to establish HACCP system and provide relevant certification, otherwise the product will not be accepted. HACCP system certification is usually divided into four stages, namely enterprise application stage, certification audit stage, certificate maintenance stage, review and renewal stage.

What information do I need to provide when applying for HACCP certification?

Enterprises/organizations applying for HACCP certification need to provide in the application, enterprise qualification, the surrounding environment of the factory, applicable laws and regulations and national standards list, product description, process flow chart, etc.

HACCP certification audit

The certification body conducts the audit according to the selected criteria, which usually consists of two stages.

The purpose of the first stage audit is to investigate whether the applicant has the conditions to implement the certification audit, mainly including:

a) Review documents for compliance and suitability;

b) Investigate the identification of applicable laws and regulations;

c) Investigate the feasibility of the HACCP program, including agreement with the auditee on the identification of critical control points and their critical limits;

d) Agree with the applicant on the arrangements for the second stage audit;

This stage of the audit is generally carried out at the applicant's site, so that the audit team can collect more necessary information and provide an opportunity for the applicant to feedback on the relevant information. If the audit team understands the situation of the organization, is familiar with the product processing process, and the organization of the production site is small, the product processing process is simple, the first stage does not go to the site, only in the way of document review, but the certification body should have clear provisions for this.

The second stage review shall be conducted on the basis that the issues raised in the first stage review have been resolved and clarified. The purpose of the second stage audit is to conduct a systematic and complete audit at the organization's site to assess whether the applicant's HACCP-based food safety management system meets the requirements of all applicable certification criteria and whether certification registration is recommended. The audit shall:

a) Evaluate the effectiveness of the applicant's implementation of HACCP-based food safety management system, including the implementation of SSM programs, monitoring of critical control points and corrective actions;

b) Compliance with applicable laws and regulations;

c) Verify the implementation of the procedures, and whether the hazard analysis can be adjusted and effectively controlled in a timely manner when the requirements of laws and regulations change and new hazards occur;

d) the safety and quality of food;

e) Ability to achieve food safety policy objectives.

The certification body shall make a decision on whether to approve the certification based on the information obtained during the certification process and other aspects, which should generally include (but not limited to) the legal status and qualification of the applicant, the effectiveness of the implementation of SSM and HACCP plans, the handling of customer complaints and non-conforming products and food safety incidents, and the effectiveness of the implementation of verification (including internal audit) procedures. And the ability of the audit team to meet the needs of the audit task and the compliance of the audit procedure.

Seven Principles of HACCP

1. Hazard analysis and hazard degree assessment

Key control Points (CCPS)

Control limits

Iv. Monitoring methods

V. Corrective measures

Vi. Establishment of data records and file preservation

Vii. Establishment of confirmation procedures

HACCP certificate

In the certification certificate should indicate the certification with standards or regulatory documents, the scope of certification is usually expressed as: site + product category and/or variety + production and/or provision process + HACCP certification with standards and/or regulatory documents. It can be divided into sections or comprehensive expressions. If applicable, specify multiple site names, addresses, product names and other information in the attachments. The time interval of supervision and audit of HACCP certification shall not exceed 12 months, and the review cycle shall be 3 years.

The role of HACCP certification

1, through easy to monitor the characteristics of control, corrective measures can be taken before the problem, strong operability and rapid.
2. The production operation is controlled by the personnel directly involved in food processing and management.
3, pay attention to the key points, so that each batch of products to take more assurance measures, so that the factory pay attention to process improvement, reduce product loss.
4. HACCP can be used to predict potential hazards by monitoring the trend of results.
5, HACCP involves all levels of staff related to product safety, to full participation.

6, improve consumer confidence, improve the company image.

7, when the market takes certification as an entry requirement, increase the opportunity to export and enter the market.

The above is about the general content of applying for HACCP certification, if you want to understand the certification costs and consulting services, welcome to consult Tenglian consultants online. Shenzhen Tenglian Enterprise Management Consulting Co., LTD., established in 2005, is an old institution with independent legal personality in Guangdong Province. Specializing in ISO system certification, product certification, factory inspection counseling, high-tech enterprise identification, intellectual property implementation standards, government subsidy application, license agency and other qualification agents. Authoritative organization, experienced, full coaching. Senior certification counseling team, 15 years of experience, with exclusive approval channels, the pass rate is guaranteed! Since its establishment 15 years ago, it has served more than 7,000 enterprises and public institutions and government organizations.

HACCP certification, What information do I need to provide for HACCP certification?

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