HACCP Certification

Here, you evaluate your processes of the company and identify the hazards currently prevailing or can be introduced in the future in your organization. It can be physical (metal contamination), chemical (contamination of product while cleaning), and biological (contamination of the product due to bacteria or virus). Make sure you must be expert in doing accurate evaluation of the hazards.

After identifying and evaluating the hazards, team must identify critical control points to control the hazards unless it will present a risk to the end user. You must identify the preventive measure for each critical control point. There are certain questions which comes in mind while identifying the preventive measures for each critical control point and they are as follows –

1. How will you prevent the hazard?
2. What will be the minimum and maximum limit of temperature, time, pH, salt level, chlorine level or other processing characteristics that helps in controlling the hazards?

In order to answer these questions, you have to establish a maximum or minimum limit for temperature, time, pH, salt level, chlorine to control the hazard. If this limit will ever exceed, corrective action will be taken.

In this step, you have to establish criteria for each critical point and you have to decide that what criteria must be met in order to control the hazard.

You must establish monitoring procedure for your company in order to monitor the process at the critical control point. Kindly keep records to show that the critical limits have been met.

Monitoring takes place at the critical control point and is essential for the effectiveness of the HACCP program. Monitoring program made up of physical measurements or observations done in a timely manner. In case any out of control situation occurs, information in a time frame allows you to take action in order to control the particular product.

You will establish what action needs to be taken in case critical limit is not met. This is identified for each CCP. The action taken must ensure that no unsafe product will be released by the company in the market. Evaluation is also being done to identify the cause of the problem and to eliminate the cause. The actions taken have two purposes

1. To identify the cause & take action quickly.
2. To control any non-confirming product resulting from the lack of control

Before an out of control situation occurs, you must take the corrective action quickly to control the loss.

You must establish record keeping procedures in order to show that critical limits have been met and in control of the system. You must include the records from the development of the system and the operation of the system by addressing the regulatory requirements.

You must validate your plan. Once your plan is validated, make sure that your plan should be effective enough to prevent the identified hazards. Do verification that your plan is working as planned, whether measuring and monitoring equipment is in control, whether records are maintained as per the requirements and finally test the end product.