What’s HACCP in Food Industry & How to get it Certified?
Hazard Analysis & Critical Control Points or HACCP is considered to be the risk analysis for food and safety sector with the international recognition that can be used as the priority in action & reduction of the risks in food process. This tool identifies important points, so control points & respective actions will be defined. […]
Hazard Analysis & Critical Control Points or HACCP is considered to be the risk analysis for food and safety sector with the international recognition that can be used as the priority in action & reduction of the risks in food process. This tool identifies important points, so control points & respective actions will be defined. Therefore, HACCP Singapore process will guarantee complete safety of this process about the manipulation and industrialization of the food.
How does it work?
For assessing risks or establishing the control systems, HACCP appears to be the most effective tool, which focuses on the prevention instead of relying primarily on the final product testing. The HACCP Certification generally serves various purposes, but is complementary. The primary focus of the HACCP is sanitation of the facilities, products and equipment, all of should meet the government & municipal standards. Also, HACCP certification gives priority for the companies in food industry.
The external certification authority will grant HACCP Certification, which has necessary skills and knowledge to undertake the assessment of HACCP system. Food business must make sure that external and third-party certification has got necessary qualifications for offering the right service.
Application of the HACCP principles
Principle mainly focuses on documentation and records required to show all activities are done as per the approved procedures. The principles of HACCP must meet following criteria:
- Identify Critical Control Points or Control Points essential to control certain hazards that is legal flexibility that the pre-determined CCPs for preparation, manufacturing & processing of the food.
- Establish the legal limits
- Identify main hazards with kind of product produced