CERTIFICATION IN INDIA

HACCP - HAZARD ANALYSIS & CRITICAL CONTROL POINTS

What is HACCP ?

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.

Today, many of the world’s best manufacturers and vendors use the system as a basis for their food safety management programs and for compliance with GFSI audit schemes.

A food safety program, however, does not just stop with HACCP. To be effective, prerequisite programs such as pest control, traceability & recall, hygiene, and sanitation need to be developed and implemented. Additionally, the issue of ensuring that suppliers and distributors also have a food safety program needs to be addressed through the development of ingredient specifications and a vendor assurance system.

Benefits of HACCP Certification

Saves your business money in the long run

Avoids you poisoning your customers

Food safety standards increase

Food quality standards increase

Ensures you are compliant with the law

Organises your process to produce safe food

Who can be certified HACCP Certification?

All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with: Fruits & Vegetables. Dairy Products.

Shamkris Group

Food Growers

Shamkris Group

Food Processors

Shamkris Group

Food Transporters

Shamkris Group

Food Retailers

Shamkris Group

Food Storage

Shamkris Group

Food Packagers

Shamkris Group

Food Manufactures

Document required for HACCP Certification

The extent of Documented Information differs as per:

Role of Shamkris and Process of HACCP Certification

Shamkris adopts a results-oriented approach to effective system implementation in the organization. A simple and practical method of system implementation helps organizations increase business efficiency and sustainability. Shamkris supports 100% documentation to obtain an accreditation body of success in addition to enhanced performance.

The implementation process is described below:

Time Frame

Task

Process

Day 1

GAP Analysis
Certification Body
Selection
Cost Estimates

Week 1

Developing Documents

Week 4

Implementing Management System

Week 8

Internal Audit
MRM
CAPA

Week 10

Certification Body
Audit
N-C Closing

Week 12

Certification Body

Year on Year

Yearly Compliance

FAQ

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

In the past, USDA required a HACCP plan for all meat and poultry processing. Also in the past, FDA required a HACCP plan for seafood processors and juice processors. The 2010 FDA Food Safety Modernization Act, as enacted by Congress, now mandates FDA to require Food Safety plans for all other food processing.

The seven steps of HACCP
  • Perform a hazard analysis. …
  • Determine Critical Control Points (CCPs). …
  • Set critical limits. …
  • Establish a monitoring system. …
  • Establish corrective actions. …
  • Establish verification procedures. …
  • Establish record-keeping procedures.

United States Department of Agriculture regulations require inspected meat and poultry facilities to have HACCP plans in place. Regulations, and HACCP training, dictate that an employee assigned to implement and maintain a HACCP plan is trained.