HACCP (Hazard Analysis and Critical Control Point)
What is HACCP?
Hazard Analysis and Critical Control Points (HACCP) is defined by the US Food and Drug Administration as a “management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Implementing a HACCP System requires that both Prerequisite Programs and HACCP Plans are implemented. Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product. Prerequisite programs ensure a hygienic environment, and good manufacturing processes for personnel that reduce the risk of contamination of the food product.
HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.
7 Principle of HACCP
- Principle 1 – Conduct a Hazard Analysis
- Principle 2 – Identify the Critical Control Points
- Principle 3 – Establish Critical Limits
- Principle 4- Establish Monitoring Procedure
- Principle 5 – Establish Corrective Action
- Principle 6 – Establish Effective Recordkeeping Procedure
- Principle 7 – Establish Procedures For Verification
ADTAC Consultancy Services
ADTAC provide consultancy services and guidance on HACCP system certification for food manufacturers as well as food services area. Our services covers all aspect including proposal or comment on plant design layout until our client obtain HACCP certificate. Throughout the whole project, we will hold our clients hands until they’re capable of maintaining the system on their own.