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Hazard Analysis & Critical Control Points (HACCP) is a scientific approach to identify hazard in a food system and apply the result in eliminating or controlling them to ensure that the food is safe for the customers. The principles of HACCP are internationally recognized and aim to focus organization on the process & production steps and conditions critical to food safety in pursuit of consumer/user protection. IQMC certification schemes combine ISO 9000 with HACCP and certify as ISO 9001/HACCP. This scheme is in accordance with the principles of Codex Alimentations in association with ISO9000 series standards. IQMC’s HACCP scheme certification is accredited by NA (Norwegian Accreditation). IQMC auditors are qualified and have undergone typical HACCP training. Hazard Analysis and Critical Control Points (HACCP) is a prevention-based food safety system. It provides a systematic method for analyzing food processes, determining the possible hazards and designating the critical control points necessary to prevent unsafe food from reaching the consumer.  
   
A preventative approach to food packaging safety
Can help identify process improvements
Reduces the need for, and the cost of end product testing
Is complementary to quality management systems such as ISO 9000
Provides evidence of due diligence
Reduces the likelihood of product recall & adverse publicity
Enhances customer satisfaction / reduces dissatisfaction
Facilitates better understanding of food packaging safety issues throughout the organisation
Improves staff performance through the promotion of team spirit
Improves staff morale and motivation through a cleaner working environment
Helps maintain compliance to the BRC Global Standard - Food Packaging
 
 
HACCP PRINCIPLES
Analysis of food hazards: biological, chemical or physical
Identification of critical control points: raw materials, storage, processing, distribution and consumption
Establishment of critical control limits and preventive measures: for example, minimum cooking temperature and time.
Monitoring of these critical control points
Establishment of corrective actions
Keeping records
Systematic and regular auditing of the system in place by independent third party certification bodies.
 
Benefits Of Implementing HACCP In addition to meeting the legal and moral obligation to produce food that is safe to eat, HACCP offers a variety of other benefits for not only the consumer, but for the food industry and the government. The following are examples of benefits that may be gained by implementing a HACCP program. 

HACCP can be applied throughout the food chain from the primary producer to final consumer. 

HACCP reduces the need for finished product testing by identifying the hazards associated with the inputs into the process and the product and devising control measures which can be monitored in order to minimize or eliminate the hazards. 

A HACCP program, when properly designed and implemented, will significantly reduce the chance of microbiological, chemical, and physical contaminants from reaching the customer. 

HACCP can reduce regulatory involvement (and hence costs) by replacing on-line inspection with regular auditing. 

HACCP principles can be applied to other aspects of food quality and regulatory requirements.


 

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