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) and the Hazard Analysis and Critical Control Point (HACCP) System.
Good Hygiene Practices (GHP)
- Premises location and structure
- Equipment maintenance and calibration
- Cleaning and sanitation
- Pest control systems
- Personal hygiene and training
- Allergen management
- Recall procedures
- Control of operation
- Product labelling
Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application
- Principle 1: Conduct a hazard analysis and identify control measures
- Principle 2: Determine the Critical Control Points (CCPs)
- Principle 3: Establish validated critical limits
- Principle 4: Establish a system to monitor control of CCPs
- Principle 5: Establish the corrective actions to be taken when monitoring indicates a deviation from a critical limit at a CCP has occurred
- Principle 6: Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is working as intended
- Principle 7: Establish documentation concerning all procedures and records appropriate to these principles and their application
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