HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)
INTRODUCTION OF HACCP CERTIFICATION
HACCP 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 handling, to manufacturing, distribution and consumption of the finished product by using the OPRP, HACCP Plans, Hazard Analysis Identification, Critical control points for identification of Critical Limits and Good Manufacturing Practices.
ROADMAP FOR HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
Roadmap and plan for HACCP Certification basically depend on various factor, but mainly following are the main factors of the Hazard Analysis Critical Control Point (HACCP) Certification:
- Identify the requirements of HACCP to your organisation.
- Make Decision for HACCP Implementation/Certification.
- Get skilled team or hire services of consultant.
- Identify GAP Analysis.
- Make Implementation Plan.
- Design, implement, aware about the Policy, Manual & SOP (Standards Operating Procedure).
- Establish & evaluate the system and procedure.
- Identify the boundaries of the management system and produce documented procedures as required.
- Ensure these procedures are suitable and adhered to.
- Once developed, internal audits are needed to ensure the system carries on working.
- HACCP Plans Hazard Analysis Identify CCPs Establish Critical Limits
- Assessment to HACCP
ASSESSMENT TO HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
- Application to SCI & Quotation.
- Review of Application
- Agreement between SCI & Client.
- Stage-1 Audit
- Stage-2 Audit
- Issuance of Certificate
- Yearly Surveillance Audit
- Special Audit (if required)
- Extension Audit. (if required)
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