Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards to ensure food safety throughout the supply chain. Achieving HACCP certification demonstrates an organization’s commitment to producing safe food products and complying with international food safety standards.

Key Aspects of HACCP Certification:

1. Hazard Analysis: Identify potential biological, chemical, and physical hazards that could affect food safety at every stage of production and distribution.

2. Critical Control Points (CCPs): Determine the points in the process where hazards can be prevented, eliminated, or reduced to acceptable levels.

3. Critical Limits: Establish critical limits for each CCP to ensure that the process remains within safe boundaries.

4. Monitoring Procedures: Implement procedures to monitor CCPs and ensure that critical limits are consistently met.

5. Corrective Actions: Develop and implement corrective actions to address any deviations from critical limits.

6. Verification Procedures: Establish procedures to verify that the HACCP system is working effectively and maintaining food safety.

7. Documentation and Record-Keeping: Maintain thorough documentation and records of all HACCP processes, monitoring, and corrective actions.

Our HACCP Certification Services:

1. Gap Analysis

• Conduct a thorough gap analysis to assess current food safety practices against HACCP requirements and identify areas for improvement.

2. HACCP Plan Development

• Assist in developing a comprehensive HACCP plan, including:
  • Hazard analysis and risk assessment
  • Identification of CCPs
  • Establishment of critical limits and monitoring procedures
  • Development of corrective actions and verification processes

3. Training and Capacity Building

• Provide training programs and workshops to educate staff on HACCP principles, hazard analysis, and their roles in maintaining food safety.

4. Implementation Support

• Guide organizations through the implementation of the HACCP system, ensuring all processes and procedures are effectively integrated.

5. Internal Audits

• Conduct internal audits to evaluate the effectiveness of the HACCP system, identify non-conformities, and recommend improvements.

6. Certification Support

• Provide comprehensive support throughout the certification process, including documentation review, readiness assessment, and preparation for external audits.

7. Continuous Support and Improvement

• Offer ongoing support to maintain and improve the HACCP system, including performance monitoring, management review, and updates based on changes in food safety standards.