Hazard Analysis & Critical Control Points (HACCP)
HACCP is a risk management tool recognized internationally for use in the proactive management of food safety issues. A HACCP system helps you to focus on the hazards that affect food safety through hazard identification and to establish critical control limits at critical points during the raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Through analysis of hazards and where they can occur, systems and procedures can be implemented to minimize the risk of failure. Critical control points can be managed by appropriately trained in-house staff, providing for a truly hands-on quality management system at each and every operation.
The HACCP system consists of the following seven principles:
Conduct a hazard analysis.
Determine the Critical Control Points (CCPs).
Establish critical limit(s).
Establish a system to monitor control of the CCP.
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
Establish verification procedure to confirm that the HACCP system is working effectively.
Establish documentation and record keeping.
Some of the Benefits can be summarized as:Regular assessments help you to continually monitor your food safety system
Demonstration of your commitment to producing or trading in safe food
Enhancement of your food safety management system and your product’s quality
Legal Protection
Customer Relationship Improvement
HACCP is a risk management tool recognized internationally for use in the proactive management of food safety issues. A HACCP system helps you to focus on the hazards that affect food safety through hazard identification and to establish critical control limits at critical points during the raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Through analysis of hazards and where they can occur, systems and procedures can be implemented to minimize the risk of failure. Critical control points can be managed by appropriately trained in-house staff, providing for a truly hands-on quality management system at each and every operation.
The HACCP system consists of the following seven principles:
Some of the Benefits can be summarized as:
Our consultancy services
Al Safwa provides a comprehensive suite of consulting, training and implementation services leading to certification to various ISO standards for organizations.
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Our training services
Al Safwa provides a comprehensive suite of consulting, training and implementation services leading to certification to various ISO standards for organizations.
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