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| Hazard
Analysis Critical Control Points (HACCP) |
Hazard Analysis and
Critical Control Points (HACCP) is a systematic preventive approach
to and pharmaceutical safety that addresses physical, and hazards as
a means of prevention rather than finished product inspection. HACCP
is used in the food industry to identify potential food safety
hazards, so that key actions, known as (CCP's) can be taken to
reduce or eliminate the risk of the hazards being realized. The
system is used at all stages of and preparation processes including
distribution, etc.
The HACCP Seven Principles
Principle 1: Conduct a hazard analysis. Plants determine the
food safety hazards and identify the preventive measures the plant
can apply to control these hazards. A food safety hazard is any
biological, chemical, or physical property that may cause a food to
be unsafe for human consumption.
Principle 2: Identify critical control points. A Critical
Control Point (CCP) is a point, step, or procedure in a food
manufacturing process at which control can be applied and, as a
result, a food safety hazard can be prevented, eliminated, or
reduced to an acceptable level.
Principle 3: Establish critical limits for each critical
control point. A critical limit is the maximum or minimum value to
which a physical, biological, or chemical hazard must be controlled
at a critical control point to prevent, eliminate, or reduce to an
acceptable level.
Principle 4: Establish critical control point monitoring
requirements. Monitoring activities are necessary to ensure that the
process is under control at each critical control point. In the
United States, the FSIS is requiring that each monitoring procedure
and its frequency be listed in the HACCP plan.
Principle 5: Establish corrective actions. These are actions
to be taken when monitoring indicates a deviation from an
established critical limit. The final rule requires a plant's HACCP
plan to identify the corrective actions to be taken if a critical
limit is not met. Corrective actions are intended to ensure that no
product injurious to health or otherwise adulterated as a result of
the deviation enters commerce.
Principle 6: Establish record keeping procedures. The HACCP
regulation requires that all plants maintain certain documents,
including its hazard analysis and written HACCP plan, and records
documenting the monitoring of critical control points, critical
limits, verification activities, and the handling of processing
deviations.
Principle 7: Establish procedures for ensuring the HACCP
system is working as intended. Validation ensures that the plants do
what they were designed to do; that is, they are successful in
ensuring the production of safe product. Plants will be required to
validate their own HACCP plans. FSIS will not approve HACCP plans in
advance, but will review them for conformance with the final rule
The preventive approach of HACCP not only improves food safety
management but also complements other quality management systems.
The main benefits of HACCP are:
1. Saves your business money in the long run
2. Avoids you poisoning your customers
3. Food safety standards increase
4. Ensures you are compliant with the law
5. Food quality standards increase
6. Organizes your process to produce safe food
7. Organizes your staff promoting teamwork and efficiency
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| The value of
implementation from Universal Quality Assurance Services (UQAS) |
| In every respect UQAS
measures up to its reputation as a specialist in the field. In
guiding organizations, stage-by-stage, through the implementation
process by our own highly skilled consultant’s who carries the skill
set to meet the requirements of the standards with their experience
with related to your industry. |
| UQAS Methodology for
implementation |
At UQAS we follow the
below approach
Contract signature
Gap Analysis
Defining the best way to operate
Documenting your practices
Deploying the procedures
Demonstrating the actions to certification body
An stage by stage implementation of our approach will assist you in
demonstrating the ability to meet the requirements of the standard
in actions to certification body
Please feel free to
contact us about any of your implementation and
training services for achieving assessment, verification and
certification needs; we will be pleased to assist your organization |
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