HACCP (Hazard Analysis Critical Control Point) /ISO 22000:2018 (Food Safety Management Systems)

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HACCP - Making Food Products Safe, Part 1

HACCP is used to assess and ensure food safety. Its modus operandi is to assess hazards and establish controls, and it is totally based on scientific principles to preserve food’s quality, aroma, appearance, and texture. Ensuring these factors also guarantees protection of the nutritional value of food and food ingredients.

I am sure your kind self is aware of the fact that in the very near future, developed countries will place an embargo on the import of food and food items from Pakistan and other less developed countries which are not in compliance and certified of HACCP standard/principles.

Advantages of HACCP:

  • Focuses on identifying and preventing hazards from contaminating food
  • Is based on sound science
  • Permits more efficient and effective government oversight, primarily because the record-keeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day
  • Places responsibility for ensuring food safety appropriately on the food manufacturer or distributor
  • Helps food companies compete more effectively in the world market
  • Reduces barriers to international trade.

Origins Of HACCP

Space Exploration

  • Zero tolerance of illness during space missions.
  • NASA food contractor and military developed a system to minimize the risk of food-borne illness in space rations.

Therefore...

  • HACCP represents the most effective and efficient way to ensure that food products are safe because . . .
  • It is a continuous process of inspection and documentation.
  • HACCP is a preventive tool in contrast to snapshot inspections which are reactive

HACCP -Making Food Products Safe, Part 2

BRC| FSMS| ISO 22000 (HACCP)

 
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What is your end product or service you provide.
ISO 22000/HACCP Specific
Please rate the questions below against your  organization current practice.
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Has your company documented its Food Safety Policy/ Procedures?
Are there Process flow chart of your company key procesess and products?
Are Product Description defined as per HACCP?
Are applicable (PRP) Pre Requiste Plan based on GMP identified?
Are Hazards and Risk Identified?
Are Critical Control points identified?
Are Control Objectives, targets and programme(s) established?
Does your company maintains employees Training record and Personnel information?
Have you established Emergency Preparedness System?
Is Product Recall System established?
Are all Management Responsiblities each designation wise documented?
Are Internal Audit Conducted regularly?
Do you require certification quotes with consulting charges?

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