HACCP Food Safety Management System

HACCP Food Safety Management System

It is An internationally used standard in food manufacturing, processing, treatment, and service organizations. HACCP is an internationally recognized system for reducing the risk of safety hazards in food.

HACCP TUV Austria

It is an internationally used standard in food manufacturing, processing, treatment, and service organizations. The application is a constitutional requirement for food industries in many countries.

The association with a quality management system enables the food industry to manage the safety of food products under a definite management system structure. HACCP principles require identifying the vital control points in the manufacturing or service progressions and set-ups of food safety controls. TUV AUSTRIA has developed a systematic specification of an operational system for use in audit and certification for the food manufacturing and service industries.

HACCP Applies to the Entire Food Chain

  • Producing
  • Manufacturing
  • Distribution
  • Retail

HACCP Food Management Safety

History of HACCP

The National Aeronautics and Space Administration (NASA) of the United States of America sends space missions for various purposes.

  • 1974 HACCP was included in regulations by USFDA for low acid canned foods.
  • 1980 HACCP concept gained acceptance in many other food industries.

Principles of HACCP

Conduct a Hazard Analysis

  • Physical Hazards
  • Dirt, animal hair, etc.
  • Chemical Hazard’s
  • pesticide residues, Veterinary drug residues
  • Biological Hazards
  • High contamination with bacteria, both pathogens, and non-pathogens
  1. The likely occurrence of hazards and severity of their adverse health effects
  2. The qualitative and /or quantitative evaluation of the presence of hazards
  3. Survival or multiplication of microorganisms of concern
  4. Production or persistence in foods of toxins, chemicals, or physical agents.

Determine the Critical Control Points CCPs)

  • The acritical control point is a step in the process, at which control can be applied.
  • The control is essential to prevent or eliminate the hazard, or in cases like pesticide residues, they should be brought to an acceptable level.
  • To identify the critical control point for each of the hazards a “decision tree” is provided.

Establish Critical Limits

  • For each food hazard, there will be limits to distinguish from acceptable to unacceptable.
  • Depending upon the food product and food hazard, the limits will vary.
  • For every critical control point, there should be a critical limit.

Establish a Monitoring System

  • The mere establishment of critical limits is not enough; it needs to be monitored so that food hazard does not go beyond the critical limits established
  • There should be an inbuilt mechanism to monitor the system.

Establish a Procedure for Corrective Action, when monitoring at a CCP indicates a deviation from an established critical limit

  • Principle 4 indicates the mechanism to monitor the critical limit for the food hazard.

Establish Procedures for Verification to Confirm the Effectiveness of the HACCP Plan

  • Application of principles from 1 to 5 makes HACCP plan for the food processing.
  • There is a need to verify that the entire HACCP plan is actually working as per the plan so that food safety is ensured.
  • After the verification, procedures for verification like auditing of HACCP plan, random sampling, and checking, etc., need to be established.

Establish documentation concerning all procedures and records appropriate to these principles and their application

  • The last principle is actually documenting
  • Documentation of procedures, records, HACCP principles, and their application are proof of the implementation

Application of HACCP

The application of HACCP is as follows

  1. Assemble the HACCP Team
  2. Describe Product
  3. Identify intended Use
  4. Conduct Flow Diagram
  5. On-Site Verification of flow diagram
  6. List all identified hazards associated with each step and consider preventative measures to control hazards

Assembling the HACCP Team

  • The food processing unit should be assured of the availability of food-specific knowledge and expertise for the development of the HACCP plan.
  • Expertise can be arranged from outside.
  • The scope of the HACCP plan should be identified
  • Each type of hazard i.e., physical, chemical, and biological may require different types of expertise and it should be clearly identified.

Describing the Product

  • The food product to be made by the food processing unit has to be fully described.
  • The end product may not be the food product for direct consumption.
  • It could be the raw material for another processing unit to make food products.

Identifying the Intended Use

The use of the final product produced in the processing unit, likely uses of the product, need to be identified.

  • How to transport
  • How to package
  • Quality
  • How to Store
  • Who will consume
  • How to consume

Conducting Process Flow Diagram

  • The HACCP team should prepare the process flow diagram for the unit starting from the receipt of the raw material to the final product.
  • All the processes in the entire chain have to be captured.
  • Steps preceding and following every operation have to be considered for making a process flow diagram.

Onsite verification of process flow diagram

  • The next step in the logic sequence of application of HACCP is to verify the process flow diagram by physically visiting all the places of the processing unit.
  • This exercise should also capture the time taken by each operation.
  • At the end of verification, if there are any corrections to be made to the process the flow diagram, it should be done.

Prerequisites for Application of HACCP

HACCP is not a standalone program, it needs some basic requirements before it can be applied in any setup

  1. Construction, Layout and facilities of premises
  • Good Hygienic design and construction, appropriate location, and the provision of adequate facilities are necessary to enable hazards to be effectively controlled. Supplies of Water
  1. Supplier control and management of materials
  • An adequate supply of potable water, with appropriate facilities for its storage, distribution, and temperature control, should be available whenever necessary to ensure the safety and suitability of food.
  1. Waste disposal
  • Proper drainage and waste disposal systems and facilities should be provided.
  • It is very important that drainage and waste disposable systems should be designed and constructed so that the risk of contaminating food or the potable water supply is avoided.
  1. Cleaning and Sanitizing
  • Properly designed systems should be provided for cleaning food, utensils, and equipment.
  1. Pest Control
  • Pests are a major threat to the safety and suitability of food
  1. Personal Hygiene
  • Personal Cleanliness
  • Health status of the food handler
  • Personal Behavior
  1. Transportation
  • Factors that can influence food safety during transport include cleanliness of the vehicle, dust fumes, temperature, humidity, separation from food to nonfood, etc.
  1. Traceability Systems
  • It is the ability to track any food through all stages of production, processing, and distribution.
  • Traceability means that movements of food can be traced one step backward and one step forward at any point in the supply chain.
  1. Recall Procedures
  • There should be a mechanism with a food processing unit to retrieve food products from the food supply chain if a problem arises.
  1. Training
  • For a successful implementation of the HACCP plan, trained manpower at all levels is required.
  • All personnel working in food processing needs to be trained and the training needs vary from cadre to cadre.

Benefits of Application of HACCP to the Industry

  • In conventional end-product testing, there is a risk of losing the entire batch of the product, if it fails to meet the product specifications/standards.
  • Application of HACCP assures the production of safer and business risk is low and compliance to regulations
  • With proper documentation, the staff is very clear about food safety requirements, which improves time management.

HACCP Benefits to Customers

The risk from food hazards is reduced to the consumers if they are consuming HACCP certified foods and thereby it increases consumer confidence in food.

HACCP Benefits to Government

  • The application of HACCP in the food industry helps the government in more than one way.
  • It helps in efficient food control and also reducing health care costs due to improved public health
  • Assured safe food supplies facilitate better international food trade.

Why Choose TUV Austria Bureau of Inspection & Certification For Implementing HACCP Requirements

Some of the leading international accreditation bodies have awarded TUV Austria Bureau of Inspection & Certification with the accreditation to offer certification to a vast range of industry sectors. For certification services, TUV Austria BIC is the preferred brand across multiple industry sectors.

Local Regulatory authorities like The Pakistan National Accreditation Council (PNAC)The Pakistan Engineering Council (PEC) also recognizes TUV Austria Bureau of Inspection & Certification as a leading certification and inspection body in Pakistan. TUV Austria BIC has earned global respect instead of its approach and service quality through its highly trained and experienced Consultants. Our professional auditors work with clients to guarantee that the requirements are successfully maintained and continuously improved to be up to customers’ expectations and the law.

In Addition, to HACCP audits we also offer a range of complimentary services:

FAQ’s

What does HACCP Stand for?

HACCP Stands for Hazard Analysis and Critical Control Point.

What do you mean by HACCP?

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.

What are the types of Hazard?

  • Biological Hazard
  • Chemical Hazard
  • Physical Hazard

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