Hazard Analysis Critical Control Points
HACCP is an internationally recognized, science-based, food safety system
that is used to help ensure the manufacture of safe food products. HACCP is
designed to prevent, reduce or eliminate potential biological, chemical and
physical food safety hazards, including

Hazard Analysis Critical Control Points

Who standardises HACCP?
HACCP methodology has been standardised internationally by the Codex Alimentarius Commission which was created by the Food and Agricultural Organisation (FAO) and the World Health Organization (WHO) of the United Nations to develop food standards.
Benefits of HACCP Certification
  • Hazard identification, danger assessment and ways to control these.
  • An OHSAS management program.
  • Structure and responsibility for occupational health and safety measures.
  • Training and awareness program
  • Communication to internal and external parties
  • Operational control
  • Emergency watchfulness and prompt response.
  • Performance measurement, monitoring and skill enhancement
Benefits of OHSAS 18001 certification
  • Current and predicted hazards can be identified and removed
  • Provides greater confidence in product safety
  • Remedial action can be taken during production, i.e. before serious problem occur
  • Control parameters are relatively easy to monitor, i.e. temperature, water activity, pH, texture…
  • More cost-effective than microbiological or chemical analysis
  • Operation is controlled on the premises
  • All staff can be involved with product safety
  • Reduced product loss
  • Complementary to quality management systems, i.e. ISO 9001, ISO 22000
  • Internationally recognised

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