HACCP provides businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems. Food safety management systems built in accordance with the principles of HACCP have a clearly defined structure.
Other Details:
- • Process Based System: Business
will benefit from a clear definition of processes
and procedures. Effective communication and continual
process improvement are the cornerstones of a functioning
management system.
- • Customer and Consumer Confidence: A
controlled food operating environment and effectively
implemented and applied food safety system will
improve customer and consumer confidence in the
safety of food.
- • Risk Management: It uses a systematic
approach covering all aspects of food production
from raw materials, processing, distribution, point
of sale to consumption and beyond. It moves a company
from a solely retrospective end product testing
and sampling approach towards a preventative approach
that is designed to reduce product losses and liabilities.
- • Management Responsibility: It
enables management throughout a business to demonstrate
their commitment to the production and supply of
safe products and within facility environments
that are favorable for the production or supply
of safe food.
- • Relationship Improvement: To
enhance the relationships between organizations
in the food chain, customers and enforcement agencies.
- • Records: Record-keeping enables
a more efficient and effective government and customer
oversight, and allows investigators to see how
well a firm is complying with food safety laws
over a period of time rather than how well it is
doing on any given day. The documentation within
a food safety system facilitates the inspection
activities of food inspectors.
- • Legal Protection: It has been
widely accepted that HACCP based systems present
the food industry with the most effective management
tool to enable the production and supply of safe
food. As such, the adoption of this approach can
offer a legal defence in the event of an outbreak
of food borne diseases.
- • Trading Benefit: HACCP based
approaches are a benefit to companies seeking to
meet customer and legal requirements whether in
the domestic or for the export market.
- • Alignment with other management systems: HACCP
based food safety management systems can be combined
with other management systems such as ISO 9001:2008.
This combination provides a hazard analysis approach
with pre-requisite programmes along with a framework
to manage a food safety system.
Seven Basic Principles:
- • Hazard analysis
- • Critical control point identification
- • Establishment of critical limits
- • Monitoring procedures
- • Corrective actions
- • Record keeping
- • Verification procedures
Benefits:
- • Saves your business money in the long run
- • Avoids you poisoning your customers
- • Food safety standards increase
- • Ensures you are compliant with the law
- • Food quality standards increase
- • Organizes your process to produce safe food
- • Organizes your staff promoting teamwork and efficiency
- • Due diligence defence in court
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