HACCP Certification Programs
HACCP (Hazard Analysis and Critical Control Points) certification can apply to both companies and individuals, but the focus and requirements for each may differ.
For companies, HACCP certification is a process by which a company can demonstrate that it has implemented and maintains a food safety management system that meets the standards set by the HACCP principles. This typically involves a thorough assessment of the company’s processes and procedures, identification of potential hazards, and the development of measures to prevent, eliminate or control those hazards. The certification is usually awarded by an independent third-party certification body and is valid for a set period of time, after which the company must undergo a recertification process. HACCP programs are also implemented in companies that are using a food safety certification scheme such as SQF, FSSC 22000, BRCGS etc.
HACCP certification for individuals involves training in the principles and practices of HACCP, with the goal of understanding how to identify and control food safety hazards in a food production environment and writing food safety plans.
In both cases, HACCP certification is an important tool for ensuring the safety of the food supply and promoting consumer confidence in the food industry. However, the focus and requirements for certification may differ depending on whether it is for a company or an individual.
Implementing HACCP in your Company
We will review the steps that a company needs to take to implement its HACCP Program.
As you build your food management system, you will need to identify information that is needed to conduct an effective hazard analysis. You will also need to collect, maintain, update, and document this information. Learn how to write the HACCP Plan
The first step to address these requirements is to establish your food safety team or HACCP Team. The members of the team will collect information on the characteristics of raw materials, ingredients, and end products and identify food safety requirements related to them and prepare descriptions to be used in the hazard analysis.
In addition to this information, the team will determine the intended use of the end products, considering the consumers of the product. It is up to the team to identify what potential risks there are of misuse or mishandling and if there is a particularly vulnerable group of people included in the consumers. The team documents the information to be used in the hazard analysis.
The next step is for the team to prepare flow diagrams for the products. The diagrams show the sequence and interaction of each step in the process for the product. It is important that this shows where raw materials, ingredients, and intermediate product enter the flow as well as where they are released or removed. All outsourced work is identified on the flowchart so it can be considered during the hazard analysis.
Once the diagrams are prepared the team verifies the diagram by on-site checking of the process against the diagram. The last piece of information to prepare to enable the hazard analysis is a description of the process steps and existing control measures. A description of any regulatory or customer requirements is included so they are addressed in the HACCP plan.