HACCP is a logical, preventive based food safety system. In determining where the hazards are likely to occur during the process, we have the ability to introduce the appropriate steps to deter such hazards from impacting the customer. This encourages the push toward a proactive aspect of quality assurance within a food company and reduces the traditional reliance on end products.
All types of food safety hazards are considered as part of the HACCP system— biological, chemical, and physical. Effective implementation of a HACCP-based food safety system gives farmers, manufacturers, food service operators and retailers the trust that the food they supply is healthy and safe. This can and should involve everybody in the business as every employee has a role to play. That is a basic aspect that is sometimes forgotten: the dimension of the processes is not only about data, it is often a “persons program.” It is managed and kept up to date by the information using it.
Clear benefits come when HACCP is planned, applied and managed effectively. This doesn’t just come from HACCP alone; the gains only come from implementing a well-designed, broad-based food protection system with HACCP at its core. Key benefits include.
Public Health Protection
That needs to be the number one priority in the food business for everyone. All customers are entitled to safe food which will sustain and protect them. Any business will want to assure public confidence and trust in its products. The World Health Organisation (WHO) acknowledges HACCP as the most effective means of maintaining food protection and protecting public health, when implemented properly.
Brand security is necessary if the company or product line is to survive. Some brands and companies can never fully recover from an adverse event in the area of food safety.
Number of articles list cost as a barrier to implementation, but actually, HACCP and a strong food safety programme can actually save a huge amount of money through prevention of failure.
This helps prompt (sometimes preventive) corrective steps to be taken, thereby reducing damages later in the process. Corrective action can be taken in identifying controls that require monitoring throughout the production process before finished products are made, thereby preventing waste. Once a Product is made, normally it is too late to correct-other than by rework.
Global Food Safety System
HACCP is one of the first truly global food safety systems. This gave a common language and expectations among customers , suppliers, and regulatory enforcement authorities worldwide and has become the basis for more recent developments in global standards such as ISO 22000.
What Are the Principles of HACCP?
The HACCP system is composed of seven principles outlining how to create a
HACCP strategy for the individual activities under analysis.
- Principle 1. Conduct a hazard analysis
- Principle 2. Determine the Critical Control Points (CCPs).
- Principle 3. Establish Critical limits
- Principle 4. Establish a system for monitoring CCP controls.
- Principle 5. Establish the corrective actions to be taken when monitoring indicates that a particular CCP is not under control.
- Principle 6.Create testing protocols to ensure that the HACCP program is running properly
- Principle 7. Establish databases relating to all procedures and information related to these concepts and their implementation.
Implementation of HACCP:
In general, HACCP is implemented through a sequence of straightforward steps:
- Understand your product … what’s going to make it safe?
- Look at the development cycle from beginning to end — comprehend the working atmosphere and project operations.
- Identify possible hazards and determine where they may be present during the process.
- Put in preventive control measures with safety limits defined
- Monitor the controls.
- Write it all down and hold notes as evidence you did so.
- Ensure that it continues to work effectively.
As shown in below diagram several sets of activities will be involved in implementing the HACCP plan and there are also likely to be several different approaches to implementation. There is no single right or wrong way and the method chosen should reflect the maturity of the existing business, its size, and the resources available to it.
HACCP food safety certificate in Qatar strengthens the reputation of an organization on the international market by providing assurance that the food product is safe.Organizations pursuing the HACCP Food Safety Certificate in Qatar do not need to go any further because Aegis Services is here here to provide you with the best consulting services to get certification. Whether you have a big business / enterprise or just a startup with a few employees, our consulting services are here for everyone.We provide consultation from the establishment of the HACCP system and the system’s final audit. Our professionals have gained expertise in providing the best solution for different food industries seeking the International HACCP Certification.
Aegis Services will assist you with every step and phase that will help you achieve accreditation in a short time period. For anyone pursuing recognition, one needs to have solid knowledge of certain main features that will contribute to accreditation achievement. Our professionals know these key features thoroughly.These key features are under following areas:
- Legal requirements
- Principles of HACCP
- Hazard analysis
- Identification of critical control points
- Monitoring processes
- Verification and review of HACCP system
- Management of HACCP system
We Make sure that your organization has a strong Food safety management System. Having a strong framework that keeps a check on the food product safety measures can potentially protect your business from potential risks.