HACCP stands for Hazard Analysis Critical Control Point and is an internationally recognised means of achieving and implementing a Food Safety Program.
HACCP requires the systematic identification, analysis and control of food safety risks at all points in the food supply chain, enabling possible problems to be identified and eliminated on acceptable level before they occur.
A Hazard Analysis Critical Control Point (HACCP) based food safety system is one which includes Good Manufacturing Practices (GMPs), and document risk management including, but not limited to:
· a Risk Management Plan (RMP)
· food safety hazard identification
· hazard and risk assessment and analysis
· establishing Critical Control Points (CCPs)
· monitoring compliance
· verification and validation of the HACCP Plan
· corrective actions
· HACCP Team Meetings
· Inspections and internal audits
· continual improvement
What are HACCP and GMP Certifications?
HACCP and GMP Certification is:
· about assurance of a safe food service business and supply of safe food of a consistent specified standard of quality; and
· an assessment against a set of operational requirements to ensure production of safe quality food.
GMP Certified organisations demonstrate that they meet all requirements and conditions for Good Manufacturing Practices, achieving consist quality and food safety assurance in food products that are manufactured, handled, stored, sold and distributed/transported (as applicable).
Many businesses in the food supply chain are not classed as manufacturers; however, the fundamentals of Good Manufacturing Practice (GMP) are still relevant and are essential pre-requisite programs in support of Hazard Analysis Critical Control Point (HACCP). The relevant GMPs require documented procedures and records (as proof of compliance). Minimum GMP procedures must document risk management for, but not limited to:
· supply chain controls including receiving, storage, handling and distribution
· prevention of physical, chemical and biological hazards
· raw materials supply sources
· production processes, areas and equipment
· Access controls to production and storage areas
· refrigeration
· cleaning and sanitation programs
· waste management and disposal
· personal hygiene
· staff training
· food product descriptions
· food labelling
· traceability
· buildings and facilities
· equipment used in processing and manufacturing
· maintenance and calibration of measuring equipment
· water supply
· prevention and control of animals and pests in production and storage areas
· chemical control
· supplier/contractor control
· foreign object control, including hair, insects, metals, glass, other breakable materials and hard plastics
· microbial testing, monitoring and control
· maximum residue levels of pesticides and heavy metals in, or on, food of plant and animal origin
· documentation and records control
· recall and withdrawal
· complaints handling.
How Certification Oceania can help you?
Certification Oceania HACCP and GMP food safety audits can provide your organisation with the insights you need to know whether your systems are HACCP and GMP compliant for food security in the supply chain and also identify opportunities to improve your food safety and quality systems.
Certification will also allow you to demonstrate commitment to producing and trading safe food and thus give your consumers greater confidence.
HACCP and GMP Food Audit Expertise
Certification Oceania offers comprehensive HACCP and GMP food safety audits for organisations handling:
· Seafood
· Organic food
· Frozen food
· Food ingredients
· Wholegrain
· Meat
· Dairy
· Produce (fruit and vegetables)
· Cereals
Contact Us Today
If you’d like more information, please use the form on www.certificationoceania.com/contact and one of our helpful staff will contact you within one business day. Alternatively, you are welcome to contact us directly on 1800 717572 or by emailing contact@certificationoceania.com
