HACCP & Food Safety Certification
HACCP is the internationally recognized risk-based methodology for managing food safety. Implementing a HACCP-based food safety management system will help increase customer confidence and expand your market.
The audit is conducted based on the Codex Alimentarius General Principles of Food Hygiene: Good Hygiene Practices (GHP)/Good Manufacturing Practices (GMP) and the Hazard Analysis and Critical Control Point (HACCP) System, along with food safety management system elements.
Section 1 - Site Standards and GMPs
- Premises location and structure
- Transportation, shipping, receiving and storage controls
- Equipment maintenance
- Calibration of measuring devices
- Cleaning and sanitation
- Pest management systems
- Personal hygiene and training
Section 2 - HACCP and Food Safety Plan
- HACCP and food safety team
- Product descriptions
- Intended use of the product
- Process flow diagram
- Flow diagram verification
- Conduct a hazard analysis and identify control measures (Codex Principle 1)
- Determine the Critical Control Points (CCPs) (Codex Principle 2)
- Establish validated critical limits (Codex Principle 3)
- Establish a system to monitor control of CCPs (Codex Principle 4)
- Establish the corrective actions to be taken when monitoring indicates a deviation from a critical limit at a CCP has occurred (Codex Principle 5)
- Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is working as intended (Codex Principle 6)
- Establish documentation concerning all procedures and records appropriate to these principles and their application (Codex Principle 7)
Section 3 - Food Safety Management System Elements
- Supplier approval program
- Allergen control program
- Foreign material control program
- Customer complaint handling procedure
- Recall and traceability program
Upon successful completion of the audit, the facility will receive a HACCP certificate from UFSG. For additional information or to request a service, please contact us.
