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HACCP (Hazard Analysis and Critical Control Point) is a management system for food safety. It is
a systematic and preventive approach to food safety that addresses physical, chemical, and biological hazards from
raw material production, procurement and handling, to manufacturing, packaging, distribution and consumption of the
finished product.
The internationally recognized standard for HACCP is “Hazard Analysis and Critical Control Point (HACCP) System and
Guidelines for its Application”, Annex to Recommended International Code of Practice - General Principles of Food
Hygiene, CAC/RCP 1-1969, Rev 4 - 2003 published by the Codex Alimentarius Commission.
HACCP is based on the following 7 principles:
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Principle 1 – List all Potential Hazards, Conduct a Hazard Analysis and Consider all Control Measures
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Principle 2 - Determine Critical Control Points (CCPs)
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Principle 3 - Establish Critical Limits for each CCP
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Principle 4 - Establish a Monitoring System for each CCP
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Principle 5 - Establish Corrective Actions
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Principle 6 - Establish Verification Procedures
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Principle 7 - Establish Documentation and Record Keeping
ISO 22000 is a family of international food safety management system standards which includes:
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ISO 22000:2005 - Food safety management systems -- Requirements for any organization in the food chain
which specifies the requirements for a food safety management system where an organization in the food
chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is
safe at the time of human consumption. It is applicable to all organizations, regardless of size,
involved in any part of the food chain.
The ISO 22000:2005 standard incorporates pre-requisite programmes (PRPs) and the Codex HACCP
principles. It combines generally recognized key elements to ensure food safety along the food chain,
including:
- Interactive communication
- System management
- Control of food safety hazards through pre-requisite programmes and HACCP plans
- Continual improvement and updating of the food safety management system
Benefits of HACCP / ISO 22000 Food Safety Management Systems:
- Facilitates the consistent production / supply of safe food
- Reduces liabilities and risks of food safety incidents
- Reduces the chances of product recalls
- Provides assurance that control systems are in place to assure the safe production / supply of food, thus
enhancing consumers’ and stakeholders’ confidence
- Demonstration of due diligence in meeting food safety legislations and regulations
- Facilitates the identification of process improvements
- Results in cost savings e.g. reduces the need for, and cost of end product testing
- Facilitates better understanding of food safety issues throughout the organization
HACCP / ISO 22000 Food Safety Management System Training and Consultancy Services
Why Kaizen Consulting Group?
We customise our services according to your organisation’s unique needs through:
- A business process oriented approach
- Integrated training & consulting
- Guaranteed results and improvement
Contact Us
Contact us today for a non-obligatory discussion on our HACCP / ISO
22000 Food Safety Management Systems Training and Consultancy Services:
Email:
Tel: (65) 68484109
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