HACCP Hazard Analysis and Critical Control Point Management System Assessment Procedure:

The HACCP standard covers every part of the food safety management system. Therefore, it is crucial to appoint assessors with experience in implementing HACCP certification in all areas of the organization.

This will provide you with the most effective hazard analysis and critical control point management system to serve your enterprise. It will provide a system that can be continuously monitored and improved by the internal team. In addition, external assessors will introduce expertise and best practices from a broader industry perspective. This will help ensure that your hazard analysis and critical control point management comply with the requirements of HACCP after the audit is completed.

Other matters you need to consider:

Gain the support of all the employees in the organization

It is allowed to obtain the certification within 3 to 6 months

Collect information about the current system

Compare and improve the existing system in accordance with the requirements of HACCP

Develop and review your quality manual to ensure it complies with the requirements of HACCP

Identify non-compliant areas

Set up a monitoring plan

Check any training requirements for employees

Conduct company management reviews and internal audits

Set the date of the first review

HACCP Regular Audit Procedure:

After successfully negotiating the first review, it is very important to continue monitoring the process and improving the system.

Annual supervision visits need to be arranged; This will help ensure that the re-certification audit conducted every three years is a formality rather than a major process reform.

During the review period, you will undergo the following evaluations:

Document control

The records are retained

The consistency of the system between employees and management

How does the system operate in each area of the organization

Necessary staff training to meet the requirements

The benefits of the HACCP Hazard Analysis and Critical Control Point Management System:

The HACCP system is a preventive control system for potential biological, chemical and physical hazard factors that may occur in each link and process of the food chain in food production.

The system was jointly developed by Pillsbury Company, NASA and a military laboratory in the United States in the 1960s. The original intention of establishing the system was to provide food safety guarantees for astronauts operating in space, and it was gradually promoted later. At the 20th meeting of the FAO/WHO CAC(Codex Alimentarius Commission), the CAC considered amending the "General Principles of Food Hygiene" to incorporate the HACCP principles into the general principles of food hygiene.

In accordance with national policies, the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China will promote the HACCP system in export enterprises and require the entry-Exit Inspection and Quarantine Bureau to accept the results of third-party certification. Therefore, food enterprises should establish a management system centered on HACCP. This not only enhances the core competitiveness of food enterprises but also increases consumers' trust in food safety.

The business scope of the recognized Hazard Analysis and Critical Control Point (HACCP) management system includes:

Processing of perishable plant products

Processing of perishable animal products and plant products (mixed products)

"Catering Industry"