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HACCP Certificate - Hazard analysis and critical control points.

Food Safety and HACCP Certification is necessity for all food companies that require recognition of their HACCP based food safety management system.

Food companies are obliged to apply for the HACCP Certificate.

HACCP is a method to be applied by companies to guarantee the safety of their food products. This method is based on two principles: analysis of hazards - HA  hazard analysis and determination of the points in the production process where these hazards are effectively controled - CCP Critical Control Points.

HACCP Certificate

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HACCP Certificate aspects:

The possible hazards inherent to a product are determined. Microbial hazards and contaminations.

The points in the production process where the hazards can be effectively controlled must be established as critical control points.

For all critical points limit must be respected.

At each point the danger is controled by measuring the operation of the installation.

Corrective measures most be applied.

The system must be regularly monitored for its effectiveness and adapted to changes.

All operations in the company must be registered.

 

The HACCP system has been based on internationally agreed principles as described by FAO/WHO Codex Alimentarius Commission and CCFRA's Technical Manuals.

 

However the Food Safety HACCP standard is periodically updated to accommodate changes in legislation and industry / consumer expectations.

 

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Subjects keywords: HACCP, HACCP Certificate, Definition of HACCP Certificate, HACCP Certification. All information about HACCP Certificate.