Recent events have shown in an increasingly globalized food manufacturing environment, food safety has emerged as a key issue. Food makers are increasingly under scrutiny from customers and governments seeing dedication to product security, quality practices and their manufacturing procedures. Among the cornerstones of a solid food safety management process is HACCP. The HACCP principle concentrates on establishing documentation processes and record keeping guaranteeing compliance with food safety regulatory demands. For the implementation of HACCP, records and proper documentation must be retained and be accessible. This report describes a number of this record keeping practices which will assist food makers guarantee compliance with HACCP requirements associated with food safety management systems.
What is HACCP?
The Hazard Analysis and Critical Control Point (HACCP) system is a systematic approach to identify, evaluate and control of risks in the food manufacturing procedure. HACCP is a seven step process which monitors the operation of food safety management systems.
The seven principles of HACCP are:
- Conduct a hazard evaluation
- Determine CCPs
- Establish critical limits
- Establish monitoring processes
- Establish corrective actions
- Establish verification procedures
- Establish Recordkeeping and documentation processes
Different types of HACCP Records
Numerous Kinds of Documents have to document the HACCP system. Cases of HACCP records comprise:
- Ingredients that significant limits have been established
- Supplier certification documents documenting compliance of a component with a critical limitation
- Processor audit documents confirming supplier compliance
- Storage documents (e.g., time, temperature) for if fixing storage is a CCP
Processing, storage and supply documents
Info that determines the effectiveness of Chứng Nhận HACCP CCP to keep product safety, Data demonstrating the safe shelf life of this product – if era of merchandise can impact security, Records indicating compliance with significant limits when packing materials, sealing or tagging specifications Are Essential for food safety
- Tracking records
- Verification records
- Deviation and corrective action documents
- Employee training documents which are applicable to CCPs and the HACCP program
- Documentation of the adequacy of the HACCP program from an educated HACCP specialist