HACCP certification in Jharkhand- HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain. HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.
HACCP is a Quality organisation of Government of Kerala providing professional & cost effective assessment, audit and certification of Hazard Analysis Critical Control Point (HACCP) System for food industry and other food-related vendors.
HACCP (Hazard Analysis Critical Control Point) is an internationally recognized technique for preventing microbiological, chemical and physical contamination in the food supply chain.
The HACCP technique does this by identifying risks, establishing critical control points, defining critical limits and ensuring validation, verification and monitoring of control measures prior to implementation.
Effective implementation of HACCP will enhance a company’s ability to: protect and enhance brands and trademarks, increase consumer confidence, and meet regulatory and market requirements.
Hazard Analysis and Critical Control Points (HACCP) is a management system used in the food industry and this chapter describes the basic principles of HACCP along with some details of the latest version of the hazard analysis system and risk-based preventive control.
The US Food and Drug Administration has created four food-only websites that explain important details about the dairy, juice, retail/grocery, and seafood HACCP programs.
HACCP means Hazard Analysis and Critical Control Points. This is a principles-based Food Safety Management System Guide. It is a scientific point of view to identify hazards in food systems that helps reduce or control biological and physical hazards to ensure food is safe for consumers. The HACCP principles are recognized internationally and aim to highlight the processes and production steps that are critical to food safety and consumer protection.
The implementation of HACCP requires full commitment and commitment from management and employees. This requires an interdisciplinary and multifaceted approach that includes experience in agriculture, manufacturing, public health, food technology, and environmental health. The objectives of HACCP certification are as follows:
HACCP is a tool for identifying hazards and creating a control system that focuses on prohibitions and does not rely on final product testing.
HACCP helps adapt to change by providing advanced equipment designs, processing methods, or technology upgrades.
HACCP can be practiced throughout the food chain from production to consumption and its application should be guided by scientific guidance on human health risks.
It helps improve food safety and other important benefits, viz. Promote international business by increasing confidence in food safety.
Implementation of the HACCP system supports control by regulatory authorities.
What are the essential documents that are required for HACCP Certification?
The essential documents required for HACCP Certification are –
- Application in the MFPI prescribed format.
- Detailed Project Report listing the promoters of the organization.
- Background of the applicant organization and activities in which they are dealing with.
- Income Tax Returns of the applicant organization for the previous three years.
- A copy of the FSSAI License issued to the applicant organization.
- Price quotation of certification authority
- Details of proposed plant & machinery.
- An affidavit duly executed on non-judicial stamp paper of Rs.10/- or more duly notarized.
- Documents related to the implementation schedule for implementation of the HACCP/ISO 22000 system.
- Documents related to the Date of commencement of commercial production.
Qus:-What is HACCP standard?
HACCP is 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.
Qus:-Is HACCP halal?
The HACCP-based halal quality-assurance standards were developed as a result, using the HACCP criteria for safety, religious dietary requirement and quality. … This approach harmonizes and unifies halal processing with the specific food industry via an HACCP–based halal quality-assurance system.
Qus:-How do I become HACCP certified?
To become HACCP certified, you need to successfully pass a third-party certification audit, provided by a qualified food safety auditor. The idea of an audit can be a source of anxiety, even for businesses that embrace HACCP principles. But the process doesn’t need to be a negative experience.
Qus:-Is HACCP involuntary process?
The use of HACCP is currently voluntary but highly recommended in other food industries. During hazard analysis, the organization determines the strategy to be used to ensure hazard control by combining the prerequisite programs and the HACCP plan. The seven principles of HACCP are: Conduct a hazard analysis.