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HACCP

HACCP is an abbreviation for the Hazard Analysis Critical Control Point system, which is synonymous with food safety management. It is a system which identifies, evaluates, and controls hazards which are significant for food safety. HACCP is a system that gives confidence that food safety is being managed effectively. The system looks for hazards, or anything that could go wrong regarding product safety, and implements controls subsequently to ensure that the product will not cause harm to the consumer. HACCP was developed originally as a microbiological safety system in the early days (1960s) of the US manned space programme, as it was vital to ensure the safety of food for astronauts. The Pillsbury Company working alongside the National Aeronautics and Space Administration (NASA) of the United States and the US Army Laboratories developed the original system.

Principles of HACCP
The HACCP system consists of seven principles, which outline how to establish, implement and maintain a HACCP plan for the operation under study.

Principle 1
Conduct a hazard analysis. Identify potential hazards associated with all stages of the production, using a flow diagram of the steps in the process. Assess the likelihood of occurrence of the hazards, and identify preventive measures for their control.

Principle 2
Identify/Determine the CCPs. Determine the points/procedures/operational steps that can be controlled to eliminate the hazards, or minimize the likelihood of occurrence, or reduce the hazards to an acceptable level.

Principle 3
Establish Critical Limits (target levels and tolerances), which must be met to ensure the CCPs are under control. They must involve a measurable parameter and may also be known as the absolute tolerance or safety limit for the CCP.

Principle 3
Establish Critical Limits (target levels and tolerances), which must be met to ensure the CCPs are under control. They must involve a measurable parameter and may also be known as the absolute tolerance or safety limit for the CCP.

Principle 4
Establish a system to monitor control of the CCP by scheduled testing or observation.

Principle 5
Establish the corrective action to be taken when monitoring indicates that a particular CCP is moving out of control. Corrective action procedures and responsibilities for their implementation need to be specified.

Principle 6
Establish procedures for verification to confirm that the HACCP system is working effectively. Verification procedures must be developed to maintain the HACCP system and ensure that it continues to work effectively.

Principle 7
Establish documentation concerning all procedures and records relating to the application of these principles. Records must be kept to demonstrate that the HACCP system is operating under control and that appropriate corrective action has been taken for any deviations from the Critical Limits.

HACCP

HACCP Certification

We provide haccp certification services in Mumbai, Delhi, Bangalore, kolkata India.

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