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HACCP SERVICES
What is HACCP?Why Implement HACCP?
What are the 7 Principles of HACCP?
Implementation, Training and Coaching
Internal Audits of Your Quality Systems
Third-Party Audits of Your Supplier's Quality Systems
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point. This is a scientific system for process control that has long been used in food production, to prevent problems, by applying controls at points in a food production process, where hazards could be controlled, reduced, or eliminated.
Why Implement HACCP?
A plant must have an effective HACCP system to comply with regulatory requirements and prevent adulteration of product.
What are the 7 Principles of HACCP?
- Conduct a Hazard Analysis for:
- Identify the Critical Control Points (CCPs):
- Establish Critical Limits for each Critical Control Points:
- Establish Monitoring Procedures:
- Establish Corrective Actions:
- Establish Record Keeping Procedures:
- Establish Verification Procedures:
biological hazards; chemical hazards; and physical hazards.
This is a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
Instructing your team to establish critical limits for each preventative measure you will carry out at each CCP
Monitoring procedures are those things, which are done routinely, either be employee of by mechanical means, which measure the process at a given CPP, and create a record for future use.
Establish corrective actions to be taken when monitoring shows that there is a deviation from a critical limit.
This principle requires the development and maintenance of records about both plan development and the operation of the system.
This is to make sure that the plan is working correctly. Verification uses methods, procedures, or tests in addition to those used in monitoring to see whether the HACCP system is in compliance with the HACCP plan, or whether the HACCP plan needs modification.
Implementation, Training and Coaching
We can:
- conduct an assessment of your present Hazard Analysis system and procedures;
- perform a "Gap Analysis" to determine the deficiencies;
- provide an general overview for Management and Staff;
- assist with the writing and revising of policies, procedures, and forms;
- select and coach personnel involved in the implementation process, and the system’s management team;
- provide detailed training to individual departments, regarding specific HACCP requirements;
- help write descriptions of the food and its methods of production and distribution;
- help identify the intended uses and consumers of the product(s);
- develop and verify process flow diagram(s);
- conduct the internal audit, and assist with implementing the required corrective actions;
- select and liaise with the third-party auditor / registrar;
- be present and provide consultation during the registration audit; and
- regular follow-ups, thereafter.
Internal Audits of Your Quality Systems
ICS can provide an objective and unbiased review to assess conformance to the regulations, and determine the level of implementation & effectiveness of the quality system requirements.
We can then identify opportunities for improvement, within the scope of the quality system requirements.
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Third-Party Audits of Your Supplier's Quality Systems
ICS can let you know whether your suppliers are meeting their contractual agreements, no matter where they are located throughout the world. These suppliers may include contract manufacturers and/ or testing laboratories.
No matter where your suppliers are located, we can most likely provide these services at less travel expenses. This is due to our network of strategic alliances or subcontracted auditors, or we may also have other clients in the city that your supplier is located.