Hazard Analysis Critical Control Points (HACCP)
An international standard defining the requirements for effective control of food safety
Hazard Analysis Critical Control Points(HACCP), compliance certification is a program that is available to food-service industry facilities that determines an organizations ability to recognize hazardous food conditions and prevent the occurrence of food-borne illness.
Hazard Analysis Critical Control Points is an international standard that defines the requirements for food safety and hygiene and works to identify hazards within your production environment.
The seven principles that it is built around are:
- Conducting hazard analysis.
- Identifying critical control points.
- Establishing critical limits for each critical control point.
- Establishing monitoring of critical control points.
- Establishing corrective actions.
- Establishing documentation and record-keeping.
- Establishing verification procedures to confirm system effectiveness.
By demonstrating a real commitment to food safety through Hazard Analysis Critical Control Points, compliance certification, your organization opens itself to new business opportunities and/or serves to augment your current food safety management system.
Partnering with SCP Inc., to achieve HACCP compliance certification will give your organization the advantage of access to a global network of food safety auditing professionals. Work with us to take on the challenges of the ever-evolving food service industry!
Why use Hazard Analysis Critical Control Points ?
Awareness of food-borne illness is increasing and concern throughout the industry is driving the use of HACCP and HACCP based certification programs.
Building HACCP System
Implementing a Hazard Analysis Critical Control Points System requires that both Prerequisite Programs and HACCP Plans are implemented.
Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product. Prerequisite programs ensure a hygienic environment, and good manufacturing processes for personnel that reduce the risk of contamination of the food product.
Hazard Analysis Critical Control Points Plans are prepared for each process or product, and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.