What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) means a “system of hazard analysis and critical control points,” or a system for analyzing, identifying, and controlling critical hazards in the food production and processing process.
What is HACCP?
HACCP is a food safety management system based on hazard analysis and critical control points. It is an analytical tool designed to ensure food hygiene and quality.
HACCP involves a systematic evaluation of all steps related to the food processing operation, while identifying the critical steps for food safety. This tool allows technical and professional resources to be focused on the processing steps that have a decisive impact on food safety and quality.
What is HACCP?
HACCP analysis will produce a list of Critical Control Points (CCPs), along with preventive objectives, monitoring and supervision procedures, and corrective actions for each critical control point. The results of the analysis are documented and maintained to ensure continuous product safety and quality.
The HACCP approach must be regularly reviewed and adjusted depending on changes in the processing operation. HACCP is a science-based and systematic approach. It can easily adapt to changes such as advances in equipment design, processing procedures, or technological improvements.
Implementing HACCP is compatible with existing quality management systems, and the HACCP system can operate independently of other quality management systems.
7 PRINCIPLES OF HACCP
HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards based on the following seven principles:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the Critical Control Points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
Napha provides HACCP certification consulting for New Star Company in Binh Phuoc Province.
WHAT ARE THE BENEFITS FOR BUSINESSES WHEN IMPLEMENTING HACCP?
When applying the HACCP system, businesses can achieve the following benefits:
- Enhance product quality reputation, increase competitiveness, and expand market share—especially for exported food products. At the same time, build trust with consumers and business partners.
- Be permitted to indicate conformity with the HACCP Food Safety Management System on product labels.
- Gain advantages in negotiating and signing domestic and export commercial contracts.
- Serve as a basis for receiving priority policies on investment and training from the government as well as foreign partners.
Benefits of HACCP
Benefits of HACCP for Industry:
- Increase competitiveness and marketing opportunities; reduce costs due to fewer defective products and recalls; improve production processes and environmental conditions.
- Improve management capability in ensuring food safety.
- Increase business and import-export opportunities for food products.
Benefits of HACCP for the Government:
- Improve public health.
- Enhance food control and regulatory effectiveness.
- Reduce public healthcare costs.
- Facilitate trade development.
- Build public confidence in food supply systems.
Benefits of HACCP for Consumers:
- Reduce the risk of foodborne diseases and raise awareness of food hygiene and safety.
- Increase confidence in food supply.
- Improve quality of life in terms of health and socio-economic aspects.
These are undeniable benefits when businesses implement the HACCP management system.
The 12-step process for building a HACCP Food Safety Management System implemented by Napha Consulting is as follows:
STEP CONSULTING IMPLEMENTATION CONTENT
Step 1: Establish the HACCP team.
Step 2: Describe the product.
Step 3: Identify the intended use.
Step 4: Develop the process flow diagram.
Step 5: Verify the process flow diagram.
Step 6: Identify and list hazards and preventive measures.
Step 7: Determine Critical Control Points (CCPs).
Step 8: Establish critical limits for each CCP.
Step 9: Establish a monitoring system for each CCP.
Step 10: Establish corrective actions.
Step 11: Establish verification procedures.
Step 12: Establish HACCP documentation and record-keeping system.
CONTACT FOR FREE CONSULTING VIA HOTLINE: 0938.161.564
NAPHA CONSULTING CO., LTD
Địa chỉ: 3 Floor, An Phu Plaza, 117 - 119 Ly Chinh Thang Street, District 3, HCMC
Email: tuvannapha@gmail.com
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