HACCP Certification for Food Safety and Management

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Hazard Analysis and Critical Control Points: Scientific approach for Food Safety and Management About HACCP:- Hazard Analysis and Critical Points HACCP is a scientific approach and an internationally recognized system to minimize the risk of Hazardous food. The result of applying this approach is to eliminate the risk involved in the processing and ensure that food is safe when it reaches to the end consumers. These days foodborne illness is increasing and to address that concern industry is focusing on the use of HACCP Certification and its based Certification programs. Principles of HACCP:- Certain internationally recognized HACCP based principles focus on the process and production steps that are followed by the Organization and also critical to food safety from the end consumer pursuit. Below listed principles are as follows: 1. The first principle is to conduct a Hazard Analysis It is to identify where hazards have aroused. It can be physical Chemical or biological which contaminate the product. Expertise is required who can accurately evaluate the product thoroughly. In case if expertise is not in Organization then need to hire externally available resources. It can be done in two steps one is to identify the hazards and then to evaluate the same. 2. The second principle is to identify the critical control points to eliminate the hazards from the step in a process which has been identified as most critical. That will be a critical point in the process which needs to be controlled and preventive measure to be taken. 3. There is a critical limit for CCP and that is limits for maximum and minimum temperature time salt level chlorine level and other characteristics that control the hazard. Corrective actions to be taken off if this limit exceeds. 4. The fourth principle is to define critical limits for each critical control point there is a set criterion which must be met to control the hazard at any point. 5. The fifth principle is to monitor the procedures Critical limits have been met or not there is a need to monitor the process at a critical control point. For an effective HACCP program there is a need to monitor the critical control point and keep a record of it. This information is being provided timely in case if out of control situation occurs preventive actions can be taken. 6. The sixth principle is to take corrective actions if a critical limit is not met then corrective actions to be taken. Action must ensure that no unsafe product is released. 7. The final principle is to make procedures for record-keeping this is needed to show that the system is in control a critical limit has been met. All types of organizations are applicable for food safety and management system irrespective of their size food chain from farm to feed primary producers transport storage operators food manufacturers.

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Some Benefits of HACCP:-  Ensure compliance with the law  In the long run Business money can be saved  Increase the standard of food Quality  The process to produce food can be organized Where to get HACCP certification An unmatched standard of URS certification which combines ISO 9000 with HACCP and certified as ISO 9001/HACCP. ISO 9001 + HACCP certification is accredited by UKAS. URS Auditors has undergone through HACCP training. As per certification and logo regulations ISO certified company can use URS and UKAS logo. In all cities of India URS provides HACCP certification.

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