Hazard Analysis Critical Control Points (HACCP)
Design, Development and Implementation of the HACCP System
HACCP is the basis for proper Quality and Safety Assurance in the areas of production/manufacturing, processing, storage and food handling. Its certificate is not enough in most Authorities, but it is a proof of a real concern of a small company which is related to Food Chain for the compliance with Good Food Safety Practices.
Steps to Organize the HACCP System
- Defining Prerequisite Programs and Operational Prerequisites
- Identification of Critical Control Points of the production process
- Hazard Analysis and setting of the necessary preventive measures for their control
- Establish critical limits for each Critical Control Point (absolute acceptance limits for each critical point)
- Monitoring system for each critical control point
- Establish the corrective actions to be applied for each Critical Control Point CCP
- Establish the HACCP system documentation
- Establish verification and validation procedures for HACCP
Steps to develop and install HACCP
- Talk about your organization’s requirements and the implementation timetable
- Collecting information about the organization/business
- Organizing meetings with the organization/company and collecting information from the administration
- Recording of Procedures
- Preparation of Forms / Quality Files
- Recording of Work Guidelines
- Training of coordinator and food safety team
- Training of staff in the System
- Initial implementation of the System by the Organization / Enterprise
- Monitoring of the system’s functionality
- Optimization of the system, if necessary
- Certification of the System
- Support of the System after its Certification