Requirements of HACCP

To create an effective HACCP plan, follow these seven principles: 

1. Conduct a hazard analysis:
   Identify potential safety risks associated with food products, including biological, chemical, and physical hazards.
2. Identify critical control points:
   Identify and list areas where control is possible in order to prevent food safety hazards.
3. Set critical limits for each critical control point:
   Determine control limits (minimum and maximum) to prevent safety hazards and ensure safe conditions for the food.
4. Define monitoring procedures:
   For each critical control point, continuously observe and record procedures to ensure they remain within safe limits.
5. Implement corrective actions:
   Create and follow predetermined corrective actions if deviations from critical limits have been measured.
6. Establish verification procedures to ensure HACCP is working:
   Regularly review the plan and systems in place to take preventive actions, not reactive ones and ensure a safe food product.
7. Establish record-keeping procedures:
   Centralize documentation of the HACCP system, including the hazard analysis, HACCP plan, corrective action process, summary, and support material.

Benefits of getting your HACCP certificate

Fulfilling HACCP is a fundamental food safety management system to identify and minimize or eliminate hazards in the food production process. It serves as a basic for any food processing plants and sites to improve and enhance their processes for other food safety certification standards.