ICAS-Ingeer Certification Assessment Services

HACCP Hazard analysis and critical control point System

HACCP refers to critical control point of hazard analysis. HACCP system is food safety assurance system accredited and accepted internationally which does safety control of microorganism in food as well as chemical and physical hazard.

Purpose

HACCP is a preventative system controlling food safety hazard which is used to reduce the food safety hazard risk to the lowest or acceptable level, to predict and prevent food safety hazard during food processing, to take preventative measures and reduce product losses. HACCP includes 7 principles:

① Conduct hazard analysis

② Determine critical control point

③ Determine critical limit of various critical control points

④ Establish monitoring procedure of various critical control points

⑤ Establish corrective action shall be adopted when monitoring shows a certain critical control is out of control

⑥ Establish verification procedure which proves effective operation of HACCP system

⑦ Establish recording system of all applicable processes and these principles as well as their applications.

Composition of HACCP

HACCP quality control regulations are a management system ensuring food safety; this management system is generally composed with the following parts:

1. Conduct analysis and assessment of hazard appeared in various steps in purchase→product processing→consuming.

2. Establish critical control point(CCPS) of the whole process of certain food from raw material to final consumption based on these analysis and assessment.

3. Establish procedure that can effectively monitor critical control point.

Certification Principle

1. Conduct hazard analysis and determine preventive action

2. Determine critical control point

3. Determine critical control limit

4. Monitoring every critical control point

5. Corrective actions shall be taken when there is deviation of critical limit

6. Formulate record keeping system

7. Formulate audit procedure

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