What to Documents for Effective HACCP Manual?

The HACCP Manual is to level documents for Food Safety Management System. It is used to present an overview of the processes your organization has implemented to meet the requirements of the HACCP as per codex guideline. HACCP Manual should be a full description of the product or family of products within the scope of the plan. Each section reference the relevant procedures used to address the requirements. The HACCP manual should be written in local language which helps all the employees to understand Food Safety Management System as well as their role in maintaining better system.

List of Documents Require for HACCP Manual

HACCP Manual

  1. Company Profile
  2. Table Of Contents
  3. Control And Distribution
  4. Food safety Policy
  5. HACCP System Requirements
    • Management Responsibility
    • Product Information
    • Process information
    • Pre – requisite program
    • Hazard Analysis
    • Control Measures
    • Parameters and critical Limits
    • Monitoring and measuring
    • Corrective actions
    • Validation
    • Verification
    • Documentation and records

What is Requirements of an HACCP Certification?

The HACCP is a certification program available to people and food-service facilities that teaches the ability to recognize hazardous food conditions and prevent the occurrence of food-borne illnesses. The HACCP Certification is required in a food market in small and large cities throughout the country. To obtain certification, students in this food safety system must meet many specific requirements.

HACCP CertificationHACCP 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 for Food safety 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.

The HACCP Certification for Food Safety is a management system in which food safety is achieved biological, chemical and physical analysis and control of the risks of production of raw materials, supply and processing for production, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must strongly committed to the HACCP concept. The strong commitment to HACCP by top management gives employees an idea of the importance of safe food production

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 Certification Requirements

The HACCP requirements, the organization must satisfies while implementing of the food safety management system to achieve best results is as follows:

  • HACCP requirements
  • PRP
  • General food safety requirements
  • Documentation requirements
  • Management commitment
  • Resources requirements
  • Validation and verification of the system

HACCP Certification – A Primary Requirement for Food Industries

The HACCP Certification is primary food safety management system requirement for any food company that strives to be a leader in the market place. It provides the highest level of assurance for the consumer that the supplier will maintain its commitment to food safety and quality always.

The HACCP Certification based food safety management system is used at all phases of the food chain, from food production to packaging and distribution. HACCP includes steps designed to identify risks to food safety, prevent food safety hazards before they occur, and address legal compliance. The most important aspect of HACCP Certification for food safety is that; it is a preventive system rather than an inspection system to control the risk of food safety. Prevention of risk cannot be achieved through the inspection of the final product. Controlling the production process with HACCP offers the best approach.

HACCP is an effective tool for assessing risks and establishing control systems that focus on prevention rather than relying mainly on final product testing.

An experienced HACCP Certification Consultant will help the organisation to identify the risks in products, develop strategies and action plans, to minimize and manage the risks.

HACCP Certification will help Food Industries in many ways:

  • Increase buyer confidence
  • Improve market access, image and competitive advantages
  • Ensure that the product meets the highest safety standards
  • Improved tracking and monitoring of food origin and handling
  • Improves product quality
  • Operation efficiency (less waste)
  • Compliance with retailers specifications and quality standards
  • Increased profitability through reduced food spoilage, rejects, damage
  • Commitment to produce and trading safe quality food
  • Enhancement to you brand equity
  • Enables supplier and buyers to demonstrate “due diligence” in food safety matters
  • Meets government requirements for food safety and traceability

Benefits of HACCP Certification

  • To improve marketability of the certified product
  • Increase food safety standards
  • Increase food quality standards
  • Reduce barriers to international trade
  • It focuses on avoiding the risk of food contamination