HACCP Certification (Hazard Analyses of Critical Control Points) Consultancy

by Daniel Appleton
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The food industry is in a crucial and fascinating role in terms of the quality management system. Because it is an exceptionally large field of development and operation that impacts public health. Good nutrition, sanitation, and contaminant conditions, food practices, manufacturing technologies, legislation, and regulations are key concerns in this area. For these purposes, the ISO 9001 Quality Management Framework should be developed by analyzing and interpreting the relevant details, laws, and procedures for food industry companies in this field.

HACCP (Hazard Analyses of Critical Control Points) is a method used to allow adequate food processing. In the HACCP system, both chemical and physical influences as well as the microbiological regulation of food are under broad regulation. As a result, the HACCP system aims to ensure healthy food processing.

HACCP Implementation Is Required by Law

The definition of food quality also requires food safety, which concerns the first step in food safety. The legislation of the country where the organization is headquartered is important for food safety and HACCP requirements. Such requirements are made up of State rules, decrees, legislation, codes, and regulations.

Accordingly, according to ISO 9001, the application for HACCP is compulsory in food places. That is why food businesses need to achieve HACCP certification. But through this path, relevant advisory services and HACCP certification consultancy also should be received.


-Preliminary evaluation

-Formation of the HACCP team

-Formation of the HACCP Organization


-Identification of the essential characteristics of food

-Preparing process flow maps

-Review the phase flow maps

-Hygiene-Procedures for Sanitation Regulation

-Implementation of standards of HACCP

What are the 7 principles of HACCP?

* Hazard Identification and Risk Analysis

* Determination of Critical Control Points

* Identification of critical boundaries

* Developing protocols for monitoring

* Recognition of disciplinary acts

* Holding the record

* Processes for authentication and validity

Identify the risks involved (hazard analysis). What dangers can be established at all stages of food production in the business?

Identify Critical Control Points. Where are the risks of a certain process?

Set limits for Critical Control Points. Setting and tracking limit values allow us to identify and avoid threats in a reasonable time. These limits can also be specified for, for instance, the storage periods and temperatures of the food and the period of the heating, storage, or cleaning operation of the chemical.

Establish a tracking system. This involves which worker, how often, and how these controls will be reported.

When it is no longer practicable to control a certain Critical Control Point, decide which disciplinary steps can be taken. Clear guidance must be given for cases in which the limit values are breached. Besides, the duties should be specifically laid down: which individual is responsible for eliminating the potential danger?

Start preparing reports and records under your HACCP framework. The types and the scope of both are up to you. Flow maps, spreadsheets, and control formulas are commonly used in this area, among many other materials.

Identify a mechanism (verification) that ensures that the HACCP system works properly in your company. There are secondary restrictions or steps which are not meant to be regulated, but rather of a supportive nature. Examples are specimen tests or direct contact analyses conducted by an external laboratory.

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