HACCP

Appcc (Hazard Analysis and Critical Control Points)

What is it

HACCP or Hazard Analysis and Critical Control Point (HACCP) is a systematic method created to guarantee Food Safety, which was born in the United States in the late 1950s, and which has been evolving to this day and has been incorporated into legislation as a model for the development of self-control systems of food industries around the world.

It is an internationally recognized PREVENTIVE, SCIENTIFIC and SYSTEMATIC system that, objectively, allows food companies to identify the specific hazards of their activity, in order to eliminate or reduce the risk to an acceptable level by establishing control measures, which guarantees the food safety through forecasting and prevention instead of inspection and testing of final products.

It is based on the Principles of the Codex Alimentarius and is applicable to all areas of processing, conservation, distribution, sale, shipment and consumption of food (http://www.codexalimentarius.org ).

The HACCP is based on seven well-defined principles that provide companies with the necessary tools to have an exhaustive control of the different stages and production processes, achieving a better use of their resources, and allowing to react quickly and effectively to possible eventualities . These 7 principles are:

  • Principle 1: Perform a hazard analysis
  • Principle 2: Determine critical control points (CCPs)
  • Principle 3: Establish critical limits for each CCP
  • Principle 4: Establish a monitoring system for the control of CCPs
  • Principle 5: Establish corrective measures to be taken when monitoring indicates that a particular CCP is not controlled
  • Principle 6: Establish verification procedures to confirm that the HACCP system works effectively
  • Principle 7: Establish a documentation system on all procedures and appropriate records for these principles and their application
Certificado appcc

These 7 principles are broken down into 12 stages when implementing a Hazard Analysis System and Critical Control Points:

Stage 1:
Create a multidisciplinary team HACCP
Stage 2:
Describe the product
Stage 3:
Identify the intended use of the product
Stage 4:
Draw a flow chart
Stage 5:
Confirm the flow chart in situ
Stage 6:
Principle 1

Perform a hazard analysis
Stage 7:
Principle 2

Determine CCPs
Stage 8:
Principle 3

Establish critical limits
Stage 9:
Principle 4

Establish a surveillance system
Stage 10:
Principle 5

Establish corrective measures
Stage 11:
Principle 6

Establish verification procedures
Stage 12:
Principle 7

Establish a documentation and registration system

Therefore, HACCP has become synonymous with food safety and the official method used to identify and fight against biological, chemical, allergen and physical hazards through prevention and prevention.

Who is the HACCP addressed to?

  • Food and drinks manufacturers
  • Packers
  • Storage and distribution companies
  • Food transport companies
  • Catering and collective restaurant business

How Qualyment can help you

  • Development and implementation of the HACCP System
  • Development of the necessary manuals and documentation
  • Staff Training and the HACCP Team
  • Periodic inspections to guarantee compliance with the system
  • Performance of Internal Audits
  • Resolution of the deviations detected in the internal audits.
  • Support during Health inspections
  • Support in the resolution of deviations detected during health inspections.
  • Preparation of analytical sampling plans
  • Labeling review and other legal requirements
  • Obtaining the Sanitary Registry
  • Preparation of hygiene plans and pre-requisites:
    • cleaning and disinfection plan
    • Water control plan
    • Maintenance plan
    • Plague control plan
    • Supplier Evaluation
    • Waste management
    • Traceability
    • Training of relevant staff
    • Control of the cold chain and transport
    • Best practices and hygiene standards
    • Control of GMOs and Allergens

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