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 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
- General food safety requirements
- Documentation requirements
- Management commitment
- Resources requirements
- Validation and verification of the system