WHAT IS HACCP FOOD SAFETY MANAGEMENT SYSTEM CERTIFICATE?

Only a very small amount available for consumption of each food product can be analyzed in terms of human health, given the continuous analysis system alone does not give complete assurance. For this reason, a more systematic way to address all phases of operation and a preventive method is needed.
Hazard Analysis and Critical Control Points (HACCP, Hazard Analysis and Critical Control Points) concept is a system that it needs a systematic and logical approach. (HACCP certificate)
HACCP is a systematic approach to risk identification and removal of the measures. it Can also be applied along with other management systems. TS 13001 Standard, is based on internationally recognized principles of HACCP. TS 13001 standard, management, HACCP system and good manufacturing practices (GMP), consisting of three main elements of a HACCP management system covers the rules.

First, in order to produce safe food for astronauts by NASA in 1959-1960 resulting HACCP later in 1963, the World Health Organization (WHO) and CAC (Codecs Allimentarius Commission) published by the principles. Hazard Analysis and Critical Control Points (HACCP) is an approach that defines the requirements of a safe food management system.

The HACCP system organizations, the analysis of the hazards that affect food safety, food production in the process of critical control limits at critical control points provide a systematic focus on the definition and implementation.

7 principles of HACCP, and 12 have been constructed within the framework of the implementation phase:

1. Hazard Analysis,
2. Determination of critical control points,
3. Establishment of critical limits,
4. The establishment of the system for monitoring critical control points,
5. not under the control points, establishment of monitoring and any corrective actions
6. Establishment of the system is an effective control procedures for the inspection of the entity,
7. for the implementation of these principles, procedures and records documentation covering the system will be created.

HACCP flow chart of the installation work:
HACCP certification Effective the HACCP and the organization gained :

• enhances customer confidence,
• As consumers of food products they provide to be sure they are healthy and safe,
• which eliminates working in accordance with the principle of preventive approaches, destruction, re-processing and product recall,
• Consumer health, which could put at risk by taking control of critical points, improves the quality of product,
• Safe Food Production / Sales offers promise,
• Consumer / customer, retailer, and increases the confidence of the organs of government,
• branding / corporate image strengthens
• Regulatory authorities / other stakeholders helps when you are exposed to control
• New market / new customer expectations increase,
• Effective implementation of an auto-control system provides
• ensures compliance with customer demand,
• ensures compliance with legal regulations.

HACCP (TS 13001) WITH SOME DEFINITIONS:

(H & S) HEALTH AND SAFETY PROCEDURES: control of substances hazardous to health and occupational health systems contain.

FLOW CHART(СХЕМА): As applied to the production of a particular food item, a schematic representation of the order of steps and processes.

FOOD SAFETY: The processing of food products intended and / or if taken, will not harm the consumer assurance

 

GMP (good manufacturing practices) Product in order to prevent or reduce the likelihood of internal and external sources of contamination, appropriate protective measures for the organization, internal and external conditions.
 

 

HACCP CONTROL: Then follow the correct procedures and the status of critical limits are exceeded.