Principles of HACCP Certification

HACCP certification is a food safety management framework designed for businesses to address risks involved in the supply and preparation of food for distribution. HACCP is shorthand for Hazard Analysis and Critical Control Point. This management system is not only a systematic but also a controlled approach that identifies specific hazards to a certain business.

The food safety certificate program’s main aim is to take a precautionary approach to food safety. It is created to identify chemical, physical and biological hazards at any level in the process of food production. It is also necessary to hire a food safety consultant when it comes to getting a GMP certification.

Who needs HACCP certification?

This certification applies to a broad range of businesses that take part in food production and distribution. Some include:

• Manufacturers
• Processors
• Growers
• Food packagers
• Food storage facilities and warehouses
• Cleaning services
• Manufacturers of labeling and food packaging materials
• Restaurants
• Pest control companies
• Retail

HACCP is based on certain principles. They include:

Conducting hazard analysis

Here, the processes used are evaluated to know where a hazard can be introduced. Hazards can be biological (virus or bacteria), physical (metal contamination), or chemical (toxins or cleaning products). The identification of hazards is conducted in two mains steps. First, the risks are identified, and then they are evaluated. Hazard evaluation will be determined by the degree of risk to the product’s end user.

Identifying critical control points

So how can the identified hazards be prevented or eliminated? The critical control points are the key parameters utilized. Each critical control point determines a preventive measure on how to avoid the danger. It may involve the use of certain ph., temperature, procedures, or time.

Establishing a minimum or maximum limit for control points

The limits for pH, temperature, time, salt level, etc., have to be set so as to control the hazard. Usually this is the CPP critical limit. If the limit is surpassed, a corrective action should be taken and the affected products controlled.

Establishing critical limits

Criteria for all critical control points have to be created. Will it be a maximum or minimum temperature? Is there a regulatory limit that should be met?

Establishing monitoring procedures

The process at the CCP has to be monitored, and records showing that the limits have been met must be kept. The monitoring process is essential as it determines how effective the HACCP program is.

Establishing corrective actions

There is need to establish the actions that must be taken if the CCP isn’t met. This must be done ahead or time to ensure that unsafe products aren’t released. The cause of the problem needs to be determined and how it can be eliminated.

Establishing verification procedures

Validating the HACCP plan is important. The program should be effective at preventing the identified hazards. The end product is tested so as to verify that everything is working as expected. More information can be found at dicentra.