Business Hazard Analysis and Critical Control Points (HACCP) is a process control based system for food safety. The HACCP principle for Food safety has been developed based on guidelines for HACCP application as per the Codex Alimentarius .mission. HACCP is a process control system guidelines applicable to any organization that deal with production, trade, supply, retail, packaging, transportation, agriculture etc of food product. The HACCP Certification system provided by the Directive to identify food safety hazards (physical hazards, chemical hazards and biological risks), evaluation of food safety risks and food safety risk analysis, establishing the product characteristics setting, Critical control points, critical control limits, validation, verification, identification of potential emergencies related to food safety, etc. HACCP Certification for Food Safety 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 processing to production, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must strongly .mitted to the HACCP concept. A firm .mitment to HACCP by top management provides .pany employees with a sense of the importance of the production of safe food. HACCP standard is designed for use in all segments of the food industry to prepare for cultivation, harvesting, processing, manufacturing, distribution and merchandising of food for consumption. Prerequisite programs such as current Good Manufacturing Practices are an essential basis for the development and implementation of successful HACCP plans. Food safety systems based on HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. HACCP Consultancy makes (required) each business to focus in their operation and its unique features instead of a standardized inspection process that is not the flexibility to offer the uniqueness of each .pany and each food product into consideration. The main focus of HACCP Consultancy Services is not to provide a standardized production process, but rather, it provides a control process that is sufficient to ensure each operation (regardless of the production process) is to produce a safe product by minimizing of the risk of a food safety issue. HACCP plan will be needed for each food item, each processing method and each facility and the processing raises unique and individual risks. As Plant A is used to process the product M and N, and the risks of the products are different, the .pany will need individualized risk assessment and HACCP plans for each product. As .pany produces D Product F two different facilities and using different manufacturing processes that lead to indicate different risks, the .pany will be need more than one HACCP plan. That means one HACCP plan will not "fit all" if the product or process involves various risks and needs different strategies to address the risks. About the Author: 相关的主题文章: