HACCP

HACCP

Hazard Analysis and Critical Control Point (HACCP) is a control system designed to identify and prevent microbial and other hazards in food production.  It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected.  Such preventive control system with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.

HACCP involves a system approach in identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control.  In doing so, the many drawbacks prevalent in the inspection approach are provided and HACCP overcomes shortcomings of reliance only on microbial testing.

HACCP enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety.  Food inspection too would be more systematic and therefore hassle-free.  It would no doubt involve deployment of some additional finances initially but this would be more than compensated in the long run through consistently better quality and hence better prices and returns.
  
HACCP CERTIFICATION

BIS offers two Certification schemes to the food industry.
i)  HACCP Stand-alone Certification against IS 15000:1998
ii) HACCP based Quality System Certification provides for two Certification through one audit Certification of Quality System against IS/ISO 9000 and Certification of HACCP against IS 15000:1998

WHAT IS ISO 22OOO:2005 FOOD SAFETY MANAGEMENT SYSTEM (FSMS)

ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.

ISO 22000:2005 SPECIFIES REQUIREMENTS TO ENABLE AN ORGANIZATION

ï‚· to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe    for the consumer,
ï‚· to demonstrate compliance with applicable statutory and regulatory food safety requirements, 
ï‚· to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in    order to enhance customer satisfaction,
ï‚· to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
ï‚· to ensure that the organization conforms to its stated food safety policy,
ï‚· to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of    conformity to ISO 22000:2005.

WHY TO SEEK ISO 22000:2005 CERTIFICATION

ISO 22000 will help you to achieve the following objectives:

ï‚· To establish a food safety management system (FSMS). 
ï‚· To plan and implement a FSMS for your organization. 
ï‚· To operate and maintain your organization’s FSMS. 
ï‚· To update and improve your organization’s FSMS. 
ï‚· To ensure that products do not cause adverse health effects. 
ï‚· To demonstrate compliance with external safety requirements. 
ï‚· To demonstrate compliance with legal safety requirements. 
ï‚· To demonstrate compliance with regulatory requirements. 
ï‚· To demonstrate compliance with statutory requirements. 
ï‚· To demonstrate compliance with customer requirements. 
ï‚· To evaluate your customers’ food safety requirements. 
ï‚· To provide safe products and enhance customer satisfaction. 
ï‚· To export food products and penetrate international markets. 
ï‚· To communicate safety issues throughout the food chain. 
ï‚· To communicate with your organization’s customers. 
ï‚· To communicate with your organization’s suppliers. 
ï‚· To communicate with other relevant interested parties. 
ï‚· To ensure that you comply with your food safety policy. 
ï‚· To demonstrate compliance to all interested parties. 

ISO 22000 uses roughly the same basic structure as the ISO 9001 quality management standard. This should make it a bit easier for ISO 9001 certified organizations to pursue ISO 22000 certification. 

PROCEDURE FOR THE IMPLEMENTATION OF HACCP/ISO 22000 

There are four main components of ISO 22000:

ï‚· HACCP Principle and its Application.------------------- HACCP.
ï‚· Implementing a Management System. ------------------Ineternal Audit, MRM.
ï‚· Implementing Pre Requisite Programmes.-------------- PRPs
ï‚· Implementing Operational Pre-Requisite Programmes. OPRPs