HACCP/ISO 22000

Hazard Analysis and Critical Central Point (HACCP) / ISO 22000 Food Safety Management System is a process control system designed to identify and prevent microbial and other hazards in food production and the entire food chain. HACCP includes steps designed to prevent problems before they occur and to correct deviations in a systematic way as soon as they are detected.

Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as it is an effective approach for producing safe food.

HACCP / ISO 22000 enables the producers, processors, distributors, exporters, etc., of food products to utilise technical resources efficiently and in a cost effective manner to assure food safety.

Who Should Use ISO 22000 ?

Since ISO 22000 is a generic food safety management standard, it can be used by any organisation directly or indirectly involved in the food chain including- Farms, Fisheries and Dairies, Processors of Meats, Fish and Feed, including Manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food, etc., as well as food service providers such as restaurants, fast food chains, hospitals and hotels.

Supporting services and providers of food transportation, storage and distribution, catering services as well as product suppliers for equipment, additives, raw materials, cleaning and sanitising products, packaging, should not be forgotten. In short, if your products touch the food industry or the food we eat, part or all of the ISO 22000 requirements will apply.

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HACCP

HACCP – HAZARD ANALYSIS AND CRITICAL CONTROL POINT

Your Gateway to Food Safety

A preventive system recognised and respected by the scientific community as well as international food quality organisations as the most effective approach to the manufacture of safe food.

HACCP BASED FOOD SAFETY SYSTEMS

The certification is designed to prevent problems before they occur and to correct them as soon as they are detected.

A process control system that identifies and prevents microbial, chemical and other hazards in food. Potential food hazards could be biological (microbes); chemical (toxin); or physical (adulterants).

All the available Food Safety Systems are based on Codex Principles & HACCP
Hazard Analysis Critical Control Point is a seven-step logical tool develop a food safety plan.

Requirements to enable a HACCP plan

Describe the product
Identify intended use
Construct process flow diagrams
Conform the flow diagram with actual situation

Principals of HACCP

Identify potential food safety hazards.
Identify critical control points.
Establish control limits
Establish monitoring points.
Establish corrective action.
Establish effective record keeping procedures.
Establish procedures for verification.

The Biggest benefit an organisation gets out of HACCP is improvement in business process control through process standardisation. No matter what benefits you are looking for from HACCP certification, we will make sure that your organisation benefits from HACCP implementation and certification.

Consultants of ISO Certification Limited assist your company in your food safety management context through HACCP certification to get your company HACCP certified quickly with the ease of implementation and in the most cost effective manner. We make sure that HACCP standard implementation does not just become a documentation activity but also a way of life for the organisation that lays a foundation for Total food safety Management and a food safety conscious organisational culture.

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