Our Services
Risk Analysis and Critical Control Points HACCP - Qualimark
What is HACCP?
It is a preventive system concerned with food safety by identifying hazards hazardous to its safety, whether biochemical or physical, and thus identifying critical points CCPsalte needs to be controlled to ensure the safety of the product.
Why use the HACCP system?
- Ineffectiveness of traditional methods in reducing food poisoning.
- In line with the new global trading system.
- Some States require that this regime be applied to their suppliers' products.
- The desire to involve the private sector in the oversight process.
Advantages of HACCP
This also reduces the number of inspection visits and the number of inspectors from the supervisory authorities.
Makes food traders more understanding of food safety and thus ensure their effectiveness in producing safe food.
Given the nature of the HACCP system, a minimum qualification must be available in those concerned with the application of the HACCP system. Therefore, any serious establishment in its application will have to rehabilitate the workers.
Facilitates inspection task for supervisory entities.
Document everything that affects food safety in writing or in any way that can be consulted when needed.
Its reliance on Prerequisets requirements must be written and detailed
Installations can be easily classified according to their health level.
Reduces the chances of product withdrawal from the Product Recall market as it is a preventive system that reduces possible risks associated with food.
Opens up the way for companies to export to global markets.
Increases consumer confidence in the product.
Seven Rules of the HACCP System
First Rule: Hazard Analysis Risk Analysis Procedure
This rule aims to identify risks that are likely to occur at a reasonable probability if not controlled, and this requires determining the manufacturing steps that food passes from start to finish.
Second Rule: Critical Control Points Identification
This rule requires determining the manufacturing steps at which risks identified in the first rule can be controlled by Prevention, permanently eliminated or reduced to an acceptable level.
Third rule: Critical limits
After determining the CCP, it is important to ensure that these points are under control. This is done by defining the Safety Boundaries security area, using the specifications set by legislative bodies and research results to set these limits.
Rule IV: Introduction of monitoring methods Procedures to monitor
After determining critical control points and setting what are known as critical boundaries, these points must be tracked to ensure that they are under control and within the limits of safety.
Rule 5: Introduction of corrective actions
This is what is done when one of the critical points departs from the "safety zone". This rule requires an advance plan to address the loss of control over one of the critical manufacturing steps, to reduce damage to the consumer.
Rule VI: Introduction of Verificatin audit system
This rule aims to ensure the validity of the system and the necessary modification and, if necessary, some improvements. This requires:
- Periodic note.
- Calibration of equipment and measuring devices; such as thermal spy and pH scale.
- Review of records and decisions taken.
Audit can be done by the enterprise itself or by other entities such as official regulators, or from the private sector.
Rule VII: Development of documentation system
Audit requires reference to records to evaluate the system. Therefore, the HISP requires documentation in writing or in any other way that can be consulted. Records must be simple and easy to induce employment to do.
HACCP Items and Specifications
Traditional methods have become ineffective in reducing the risk of food poisoning, which is not compatible with the current global trading system's innovations and developments. which, in turn, requires States and food institutions to apply to their food products. Given the haccp's nature, the minimum qualification must be provided for those concerned in turn with the application of this system. Therefore, any institution that is serious in the application of this system will have to qualify its employees.
Benefits for companies from HACCP application
- The Foundation's self-censorship of food, which in turn reduces the number of inspectors and their ongoing visits by the supervisory authorities.
- This in turn makes food users more absorbed into the food safety system.
- Ensure the system's effectiveness in producing food at the highest level of safety.
- Facilitate the inspection function of State oversight bodies.
- Work to document everything related to the integrity of the food file in a documented form that can be consulted.
- Institutions can be classified according to the level of health reached.
- Reduces product withdrawal from markets as it is one of the best preventive systems to reduce food-related risks.
- Create many opportunities for export and competition in global markets.
- Increase consumer confidence in product quality.
- Lower costs of withdrawals as well as recalls.
- Improve the reputation of the enterprise and increase the reputation of its brand.
Steps to request external audit from the donor
Contact Qualimark and request an external review of haccp standards A committee of reviewers and experts is formed to examine the company's risk analysis system and then the phase of observations begins and a review report is submitted in case of observations. Where the company is given time to deal with these observations and to comply with all requirements, then after confirming the company's status and compliance with all HACCP certificate specifications, the company is granted the certificate.
