7 steps of HACCP Certification.

The HACCP (Hazard Analysis and Critical Control Points) certification process typically involves the following seven steps:

1. Conduct a Hazard Analysis: Identify and analyze potential biological, chemical, and physical hazards that could pose a risk to food safety during the production process. This involves assessing each step of the food production process from raw materials to consumption.

2. Identify Critical Control Points (CCPs): Determine the points in the production process where control measures can be applied to prevent, eliminate, or reduce the identified hazards to acceptable levels. CCPs are crucial steps where failure to control hazards could result in an unsafe product.

3. Establish Critical Limits: Establish specific criteria and limits for each CCP to ensure that hazards are effectively controlled. Critical limits define the maximum or minimum values for parameters such as temperature, time, pH, and moisture content.

4. Monitor CCPs: Implement procedures to monitor and document the control measures applied at each CCP. Monitoring ensures that critical limits are consistently met and that the production process remains under control.

5. Establish Corrective Actions: Develop procedures to take corrective actions when monitoring indicates that a CCP is not under control. Corrective actions aim to address deviations from critical limits, prevent the production of unsafe products, and restore control to the process.

6. Verification: Verify the effectiveness of the HACCP plan through regular reviews, validation studies, and audits. Verification activities ensure that the HACCP system is functioning as intended and that control measures are adequately preventing food safety hazards.

7. Documentation and Record-Keeping: Maintain accurate records of all HACCP-related activities, including hazard analyses, CCP determinations, critical limits, monitoring records, corrective actions, and verification procedures. Documentation provides evidence of compliance with HACCP principles and facilitates audits and inspections.

By following these seven steps, organizations can implement and maintain an effective HACCP system to ensure the production of safe and high-quality food products.