Haccp Certification: 6 Steps To Understanding And Meeting Haccp Requirements

  1. Top Management Commitment & project plan

The top management ensures successful implementation of the HACCP strategies by showing the commitment of the organization’s HACCP concepts. Therefore, top management is fundamental for ensuring the HACCP food safety goal to provide quality services or products consistently. The top management ensures its workforce gain access to sufficient resources, performance review, effective communication, and consistent improvements. The HACCP certification project plan helps food organizations implement strategies to reduce the risk of producing unsafe food. The commitment of an organization to the HACCP theories motivates employees to promote the production of safe food.

  1. Build competence and awareness

Building awareness of HACCP results from quality auditing skills where clients are trained through workshop practices and lectures. The organization and its workforce should be fully aware of the food chain issues by citing food safety, production, and hygiene. Therefore, the employees know what roles they should participate in to acquire stated objectives and policies to meet customers’ requirements for quality, safe food. Competence of employees helps prepare system requirements and HACCP plans developed through the systems’ requirements and GMP for a while.

  1. Develop process documentation

Process documentation ensures the aspects of food safety are integrated into the system’s operations. The documentation comprises every accurate record and procedure related to the applications of implemented principles. The document process assures clients that the organization meets the legal requirements. Documentation should sufficiently assist the organization in verifying HACCP controls and their maintenance. Also should be appropriate to the size and nature of the operation.

  1. Implementation of the system to address gaps

Addressing gaps to implement the HACCP system identifies aspects common through the food industry and sectors requiring special attention. The gaps assist in controlling and analyzing chemical, biological and physical hazards. The analysis covers the raw materials, manufacture, distribution, procurement, and consumption of the finished product.

  1. Internal audit

Internal audits ensure continuous implementation of the HACCP system to the organization. The internal audit program measures the effectiveness of the organizations’ system by evaluating the HACCP in every aspect relating to quality control and production.

  1. Third-party certification audit

A third-party certification audit is implemented to manage issues and audits of food safety by evaluating their compliance with food safety requirements. The audit implements practices and procedures that reduce food safety hazards; therefore, GMP ensures that products are packed hygienically. Finally, the GMP and prerequisite programs are the foundations for a risk-based approach to control the safety of foods from hazards.

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