HACCP - Hazard Analysis Critical Control Point Certification
- A HACCP certification serves as proof of your food establishment's commitment to upholding food safety regulations.
- A food manufacturing business is required to have a food safety management system to control hazards in its operations.
- A HACCP certification is awarded to a food business that has a complete and comprehensive HACCP plan and has undergone stringent audit from an accredited third-party certification body.
How To Get the HACCP Certification: What You Need To Know
How To Get the HACCP Certification: What You Need To Know
HACCP (Hazard Analysis and Critical Control Point) is a food safety management system that analyzes and controls food hazards from the beginning of the production process to the consumption of the product. Understanding how the HACCP system works can help you establish a proper and well-maintained food environment. If you want to get this certification, it's helpful to understand the requirements and steps involved. In this article, we explain what the HACCP certification is, why it's important and how to get it.
Here are some steps you can follow to get the HACCP certification:
1. Complete training courses
Learning about the certification topic in basic courses on food safety can help. Other options for advanced training on food safety that can increase earnings, boost employment and maintain consumer satisfaction.
Here are three levels to HACCP certifications. The first level includes a general knowledge of food safety and awareness, manufacturing methods and food management procedures.
Level two of the certification includes developing an understanding of food safety and learning how to implement the HACCP system.
Level three includes applying this system to food safety management, controlling food hazards and creating preliminary development plans.
2. Prepare for a food safety audit
Once an individual has an outline, they can begin working on your food safety. the trained food safety team leader will creat your food safety team and start developing your food safety management system following HACCP Principal's. This is a requirement that has to be met before the auditor can conduct an on-site audit of the company's food safety.
3. Complete the first part of the audit
Typically, the audits have two parts. Part one of the audit can begin after the auditor reviews and returns the team documentation and confirms the company's team. Usually, the audit process and timing are inside the initial plan in the audit preparation. Before assessing food safety systems, the auditor typically reviews how prepared a team is and the standards of management.
Then they compare the company's standards to the HACCP certification standards and design a report that shows areas that were properly met or that were concerns in the preparation and management of standards. Concerns are typically in the audit as areas of nonconformance. This report states how to start on part two of the audit and how.
4. Finish the second part of the audit
Part two of the audit is usually a more in-depth review of the company's standards compared to the HACCP food safety management standards. The auditor revisits issues from part one to ensure the business has addressed them. Then the auditor conducts a closing meeting with the food safety team where they share concerning areas found in the inspection verbally. Once this meeting ends, the auditor shares their recommendations for certification and if there are any follow-up duties and requirements.
