HACCP Certification Process

To get HACCP certified, an organization has to develop and implement a food safety system that meets the requirements of the HACCP standard. The standard is designed to prevent, eliminate or reduce hazards throughout the food supply chain, from farm to fork. It consists of seven principles that address all aspects of food safety, from food handling and preparation to storage and transportation.

HACCP Certification Training

HACCP certification training is essential for any organization that wants to develop and implement a food safety system that meets the requirements of the HACCP standard. The HACCP certification training course covers all aspects of the HACCP standard, from food handling and preparation to storage and transportation. It also includes a practical component that helps participants understand how to apply the principles of HACCP in their own workplace.

Hazard Analysis

The first step in the HACCP certification process is hazard analysis. This step involves identifying potential hazards that could occur during food production, including biological, chemical, and physical hazards. Once potential hazards have been identified, steps can be taken to prevent or control them.

Critical Control Points

The second step in the HACCP certification process is identifying critical control points (CCPs). CCPs are points in the food production process where hazards could occur and must be controlled in order to ensure food safety. Common CCPs include cooking, cooling, and packaging.

Establishing Critical Limits

The third step in the HACCP certification process is establishing critical limits for each CCP. Critical limits are parameters that must be met in order to ensure that a hazard is controlled. For example, if the CCP is cooking, the critical limit might be a minimum internal temperature of the food product.

Monitoring Procedures

The fourth step in the HACCP certification process is establishing monitoring procedures for each CCP. Monitoring procedures are used to ensure that critical limits are being met. For example, if the CCP is cooking, the monitoring procedure might involve using a thermometer to check the internal temperature of the food product.

Corrective Actions

The fifth step in the HACCP certification process is establishing corrective actions to be taken if a CCP is not being monitored properly or a critical limit is not being met. Corrective actions might include re-training employees on proper procedures or discarding a batch of food that does not meet the required standards.

Record-Keeping Procedures

The sixth step in the HACCP certification process is establishing record-keeping procedures. Record-keeping procedures are important in order to track compliance with HACCP standards and to investigate any incidents that might occur. Record-keeping procedures should include dates, times, product information, and details of any corrective actions taken.

Verification Procedures

The seventh step in the HACCP certification process is establishing verification procedures. Verification procedures are used to confirm that all other steps in the HACCP system are being followed properly and that hazards are being controlled effectively. Verification procedures might include audits or inspections by third-party organizations such as governmental agencies or private companies.

Get Audited

After the HACCP system has been established, an organization must undergo an audit in order to be certified. The audit is conducted by a third-party organization and assesses whether the HACCP system meets all of the requirements of the HACCP standard. If the HACCP system is found to be compliant, the organization will be certified. haccp malaysia

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