What is Food Safety HACCP Certification?

Food Safety HACCP certification is a system which provides you with a methodical approach, aimed at process improvement. Thus, you increase your quality, delivering exactly what customers expect from you.

A food safety management audit evaluates your production processes and identifies potential practices which exhibit food safety risks. These hazards are controlled by applying preventative control at various critical points such as equipment, supply chain, employee training or process monitoring.

At a minimum level, HACCP certification meets General Principles of Food Hygiene. At Sustainable Certification™ , we can modify the system and offer you a customised solution that meets other product related codes and standards, relevant to your business.
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The food industry is one that must have reliable practices in place to avoid the potential for serious health complications. The consequences of bad food management practices could be quite severe.

HACCP certification is a system that recognises that a food business has developed, documented and implemented systems and procedures in accordance with HACCP and good practices.

HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles –

  • Conduct Hazard Analysis of biological, chemical or physical food hazards
  • Determine critical control points
  • Establish critical control limits, for example, minimum cooking temperature and time
  • Establish a system to monitor control of Critical Control Points
  • Establish corrective actions
  • Establish procedure for verification to confirm that the HACCP system is working effectively
  • Establish documentation and record keeping

The benefits of HACCP are obvious. It prioritises and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.

HACCP certification is granted by an external certification authority that has the necessary knowledge and skills to undertake an assessment of the HACCP system or HACCP plan. The food business should always ensure that the external or third-party HCAAP certification body has the necessary qualifications to provide this service.

To gain HACCP certification by a reputable HACCP certification provider, the food business is required to undergo an audit or assessment of its food safety and HACCP policies and procedures. This assessment is required to be undertaken by a competent and qualified food safety auditor.

As HACCP certification is a requirement for many potential customers organisations find there is access to a greater market once they have certification. It is also something that can be used in marketing to try and gain some of that market opportunity.

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The Process

STEP 1

Pre-Assesment

We review your existing management systems in relation to requirements of the relevant standards for certification.

STEP 2

Stage 1 Audit

A review of your management system(s) documentation is undertaken as the first step in the certification process.

STEP 3

Certification Audit

The Certification Audit is conducted on site to verify that you have implemented the management system across your organisation.

STEP 4

Years 2 & 3: Certification Maintenance

We will conduct an annual Surveillance Audit to check the ongoing implementation of management systems across your organisation.

The Benefits

With the HACCP standard, you can

Show your commitment towards food safety

Assures your clients, buyers and concerned authorities that you are following proper, safe and standardised processes for food production

Prevent food recalls from occurring

Improve the quality of your products

Minimise waste

Decrease cost associated with production

Review and improve your system on a continuous basis