Wat is HACCP?
Hazard Analysis en Critical Control Points (HACCP) is het meest internationaal erkende systeem dat gebaseerd is op de productie van veilig voedsel met een preventieve aanpak. De richtlijnen voor de toepassing ervan zijn vastgelegd in de Codex Alimentarius CAP / RCP 1-19, Rev. 4 (2003).
Een HACCP-gebaseerd systeem is wettelijk verplicht in verschillende landen, waaronder de VS en de EU, op alle niveaus van de voedselketen, met uitzondering van de primaire productie.
De 7 principes van HACCP zijn:
- Inventariseer alle potentiële gevaren en wijs de reële gevaren aan.
- Ga na welke maatregelen er nodig zijn om het gevaar te beheersen en stel de kritische beheerspunten (CCP's) vast. Dit zijn punten in het proces waar het risico kan worden voorkomen, geëlimineerd of tot een aanvaardbaar niveau kan worden teruggebracht.
- Geef per CCP de kritische grenzen aan.
- Stel vast hoe de CCP's bewaakt worden.
- Leg de correctieve acties vast per CCP. Correctieve acties zijn nodig wanneer de monitoring aangeeft dat het CCP niet wordt beheerst. De correctieve acties kunnen nodig zijn op het product en/of het proces en moeten leiden tot herstel van de veiligheid.
- Pas verificatie toe. Verificatie is een periodieke controle om na te gaan of de HACCP-aanpak effectief is, of om na te gaan of de beheersing van een CCP effectief is. Verificatie laat dus zien of de werkwijze tot voldoende veiligheid leidt.
- Houd documentatie en registraties bij. Documentatie wil zeggen dat de systeemopzet vastgelegd moet worden. Registratie is het verplicht vastleggen van bepaalde onderdelen van de systeemuitvoering.
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Helps you with
- Voedselveiligheid
- Risicomanagement
- Gevarenanalyse
- Kritieke punten
- Productie veiligheid
- Verontreinigingsrisico
- ISO 22000
- Bevoorradingsketen
- Voedselketen
- Behoeften van de klant.
Is HACCP right for my organization?
Hazard Analysis and Critical Control Points (HACCP) certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subjected to inspection by regulatory authorities or stakeholders.
An NQA HACCP certificate will give your business improved credibility and recognition due to NQA’s standing as a recognised international certification body.
This can be used by any organization directly or indirectly involved in the food chain including food service providers (canteens, restaurants, fast food chains, caterers, hospitals, hotels, etc.), farms, fisheries, dairies, processors of food for both human and livestock consumption and supporting services such as transporters and distributors.
Organizations that implement HACCP must comply with GMP, Good Manufacturing Practices, as they are a mandatory requirement included within the HACCP standard. However, it is possible to certify each individually.
Certifiable and voluntary food safety management systems (ISO 22000, FSSC 22000 etc.) are based on the implementation of a HACCP system to ensure food safety.
Benefits of HACCP certification
The 7 Principles of HACCP are:
1. Conduct a Hazard Analysis Determine critical control points for each hazard identified
2. Identify critical control points
3. Set critical limits
4. Carry out monitoring
5. Carry out corrective actions
6. Log records
7. Check effectiveness verification.
In addition to the primary objective of food safety, HACCP can:
- Encourages a more effective use of your resources
- Reduces costs by avoiding unsafe productions
- Enables your company to act quickly and effectively in the event of a food safety emergency
- Builds customer and health authorities trust
- Reduces barriers to international trade
- Helps your food company competes more effectively in the world market
Steps to Certification
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Step 1
You will need to fill in an application form in order for NQA to understand your company and requirements. You can do this by completing either the online quick quote or the online formal quote request form. We will use this information to accurately define the scope of assessment and provide you with a proposal for certification.
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Step 2
Once you’ve agreed your proposal your assessments will be booked with an NQA Assessor. This assessment consists of two mandatory visits that form the Initial Certification Audit. Please note that you must be able to demonstrate that your management system has been fully operational for a minimum of three months and has been subject to a management review and full cycle of internal audits.
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Step 3
Following a successful two stage audit, a certification decision is made and if positive, then certification to the required standard is issued by NQA. You will receive a hard and soft copy of the certification. Certification is valid for three years and is maintained through a programme of annual surveillance audits and a three yearly recertification audit.
