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How To Get HACCP Certification In Hyderabad

with No Comment

Qualitcert is a catalyst for business and process excellence, your business and process excellence is guaranteed through HACCP or ISO certification in Hyderabad with Qualitcert

The acronym HACCP stands for “Hazard Analysis Critical Control Point”.HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is a system that relies on process controls to minimize food safety risks in the food processing industry. It is useful to think of HACCP as a preventative food safety system and not a traditional quality control inspection system. HACCP is not zero risk and does not eliminate the possibility of a hazard getting into the food product. Rather, HACCP attempts to decrease that possibility to an acceptable level.

HACCP The concept was developed in the 1950s by the Pillsbury Company, while it was working with the National Aeronautics and Space Administration (NASA) and U.S. Army Laboratories to provide safe food for space expeditions. The limitations of end-product testing became evident to those who were trying to provide the safest possible food products. To ensure that food used for space missions would be safe, NASA would need to test almost all manufactured products, leaving little for use. A new approach was needed. The practical and proactive system of HACCP evolved from these efforts to understand and control food safety failures. HACCP has been widely used by industry since the late 1970s and is now internationally recognized as the best system for ensuring food safety. It is endorsed by the United Nations (U.N.) Food and Agricultural Organization and the World Health Organization and in the U.S. by the National Advisory Committee on Microbiological Criteria for Foods.

HACCP is constructed based on the below 7 principles

Principle 1:
Perform a hazard analysis. Potential hazards associated with a food are identified, along with measures to control those hazards.
Principle 2:
After evaluating all processing steps, determine the critical control points (CCPs). CCPs are points in a food’s production and processing when significant hazards can be controlled or eliminated.
Principle 3:
Establish critical limits for each CCP. Each CCP must operate within specific parameters to ensure the hazard is being appropriately and effectively controlled.
Principle 4:
Set up systems to monitor each CCP. Monitoring involves defining how the CCPs will be assessed, monitoring at the appropriate time intervals, determining who will perform the monitoring, and maintaining proper monitoring records.
Principle 5:
Establish corrective actions. When a critical limit is not met (a process deviation), proper actions must be taken. These can be both short- and long-term corrective actions. Appropriate records must be maintained.
Principle 6:
Establish verification procedures. Verification is used to confirm that the system is working properly and that procedures outlined in the HACCP plan are being followed.
Principle 7:
Maintain records and other documentation. This includes all records required in the various parts of the HACCP plan, as well as other key records such as sanitation logs, supplier agreements, and shipping documents.

How to implement HACCP ?

1. Kick off Meeting
Kickoff is the first and key meeting with the process owners and Top Management. This meeting introduces the process owners of the team and drives to discuss on the HACCP project plan, roles and responsibilities of the HACCP consultant and process owners.

2. Awareness program
Awareness program is an interactive program designed to provide all the team members with the basic elements on what is HACCP, standard and implementation items.

3. Gap Analysis
Gap analysis is a tool used to analyze the current performance and performance expected. The gap items are then escalated to the process owners and top management. Consultant will put forward a report on what steps should be taken to meet the performance expected.

4. Documentation Training
Documentation training is an interactive program designed to provide the process owners/document controller on how to frame a standard operating procedure (SOP) and records (Evidence).

The same will be explained using the standard template designed by the HACCP consultant specifically for the organization and opted standard.

5. Documentation Review
Document review is a formal assessment performed to check how well the team has framed the standard operating procedure and records. If any gap is noticed during the review, consultant shall feed in the change items to process owners.

6. Internal Audit Training
Internal audit is a simple and effective tool available in the HACCP to check on how strong the system/process is constructed .The consultant will deliver an interactive program on how to perform and who all will be performing the internal audit.

7. Internal Audit
A simple and effective tool available in HACCP, performed to check on how strong the system / process is constructed. This activity is performed by the process owners with the help of HACCP consultant. If any to be changed/improved items are picked during the audit, the items are pushed to Management for the corrective action.

8. Management Review Meeting
Internal Audit gap and to be improved items are discussed with top management and process owners to take effective action on the same.

9. Shade Audit
Consultant will perform a pre-assessment to check on if the system is in compliance with the Standard, Customer, legal and organization requirements. This is performed before the External Audit.

10. External Audit
Final assessment on the system is performed by a certified Auditor.HACCP consultant will assist the team during the audit.

Advantages of attracting HACCP

1. Attract Tender /Contract :
The primary reason to attract HACCP in any location and by businesses is to maximize the business opportunity by attracting tenders/contracts.

2. Improvement of customer satisfaction
One of the key elements in this international standard is to improve customer satisfaction. By improving the satisfaction level customer retention is at higher side, such customers help directly or indirectly in generating more business.

3. Increase your credibility and image
By getting your business HACCP certified, credibility and image of your brand runs up sharp in the international and domestic market. When a company is looking for supplier or service provider, it is often a requirement to have a clean system in order to consider.

4. Improvement of employee satisfaction
The staff is highly satisfied and pumped up once there are clean roles, responsibility and accountability, a well defined show of how the roles of the staff create a impact on quality and overall success. This international standard will help organization frame up a structure that helps staff morale increase.

5. Increased business
Research has proven that HACCP certified companies have shown improvements in the area of finance. The HACCP certified image attracts more business in both domestic and international market.

6. Process Consistency
A well documented system helps in minimizing process related errors. Even a minor change in the process has to be documented and implemented in best possible pattern.

How to get HACCP certification ?

Our masters have more than 10 plus years of global experience, with hands-on experience in the field of HACCP certification, assessment and training.

With Qualitcert your Business and process excellence is guaranteed..

Reach us at :contactus@qualitcert.com

Talk to us :  9686433300

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How To Get HACCP Certification In Bangalore

with No Comment

Qualitcert is a catalyst for business and process excellence, your business and process excellence is guaranteed through HACCP or ISO certification in Bangalore with Qualitcert

What is HACCP ?

HACCP : Hazard analysis critical control points is an globally recognized tool ,that helps identifying and managing food safety related hazards, when implemented this can provide the customers, public and regulatory agencies confidence that food safety subject is well managed.

Food Safety Management System that can be applied to organization which is into food production and export.  carrying the label of HACCP certified allows company to showcase that they have strong system to protect the food and also boost customer’s confidence in the product. This is a key requirement, since the customers push for a safe food and producers expect that the raw materials supplied by the suppliers should be safe. IT hub is attracting more and more human resource and companies to foot print in the land and do business, to satisfy the food desire they start walking into producers of safe food. HACCP certification shall help the food business agents to attract more customers.

What is the difference between HACCP and HACCP22000 ?

HACCP stands for Hazard analysis and critical control point is a food safety tool that prevents the likelihood of hazards. HACCP 22000 is a global standard that has been framed to guarantee the safety of global food sector.

Company operating in the field of food, you are required by law to comply with available and globally accepted hygiene regulations in accordance with HACCP guidelines. Also advised that must systematically manage the critical points that affect the safety of food. HACCP 22000 is the standard for food safety and is based on HACCP guidelines in accordance with codex and the management principles of HACCP9001.

HACCP is constructed based on the below 7 principles

Principle 1:
Perform a hazard analysis. Potential hazards associated with a food are identified, along with measures to control those hazards.

Principle 2:
After evaluating all processing steps, determine the critical control points (CCPs). CCPs are points in a food’s production and processing when significant hazards can be controlled or eliminated.

Principle 3:
Establish critical limits for each CCP. Each CCP must operate within specific parameters to ensure the hazard is being appropriately and effectively controlled.

Principle 4:
Set up systems to monitor each CCP. Monitoring involves defining how the CCPs will be assessed, monitoring at the appropriate time intervals, determining who will perform the monitoring, and maintaining proper monitoring records.

Principle 5:
Establish corrective actions. When a critical limit is not met (a process deviation), proper actions must be taken. These can be both short- and long-term corrective actions. Appropriate records must be maintained.

Principle 6:
Establish verification procedures. Verification is used to confirm that the system is working properly and that procedures outlined in the HACCP plan are being followed.

Principle 7:
Maintain records and other documentation. This includes all records required in the various parts of the HACCP plan, as well as other key records such as sanitation logs, supplier agreements, and shipping documents.

How to implement HACCP?

1. Kick off Meeting
Kick off Kickoff is the first and key meeting with the process owners and Top Management. This meeting introduces the process owners of the team and drives to discuss on the HACCP project plan, roles and responsibilities of the HACCP consultant and process owners.

2. Awareness program
Awareness program is an interactive program designed to provide all the team members with the basic elements on what is HACCP, standard and implementation items.

3. Gap Analysis
Gap analysis is a tool used to analyze the current performance and performance expected. The gap items are then escalated to the process owners and top management. Consultant will put forward a report on what steps should be taken to meet the performance expected.

4. Documentation Training
Documentation training is an interactive program designed to provide the process owners/document controller on how to frame a standard operating procedure (SOP) and records (Evidence).

The same will be explained using the standard template designed by the HACCP consultant specifically for the organization and opted standard.

5. Documentation Review
Document review is a formal assessment performed to check how well the team has framed the standard operating procedure and records. If any gap is noticed during the review, consultant shall feed in the change items to process owners.

6. Internal Audit Training
Internal audit is a simple and effective tool available in the HACCP to check on how strong the system/process is constructed .The consultant will deliver an interactive program on how to perform and who all will be performing the internal audit.

7. Internal Audit
A simple and effective tool available in HACCP, performed to check on how strong the system / process is constructed. This activity is performed by the process owners with the help of HACCP consultant. If any to be changed/improved items are picked during the audit, the items are pushed to Management for the corrective action.

8. Management Review Internal Audit gap and to be improved items are discussed with top management and process owners to take effective action on the same.

9. Shade Audit
Consultant will perform a pre-assessment to check on if the system is in compliance with the Standard, Customer, legal and organization requirements. This is performed before the External Audit.

10. External Audit
Final assessment on the system is performed by a certified Auditor. HACCP consultant will assist the team during the audit.

Advantages of attracting HACCP in Bangalore

1. Attract Tender /Contract :
The primary reason to attract HACCP in any location and by businesses is to maximize the business opportunity by attracting tenders/contracts.

2. Improvement of customer satisfaction
One of the key elements in this international standard is to improve customer satisfaction. By improving the satisfaction level customer retention is at higher side, such customers help directly or indirectly in generating more business.

3. Increase your credibility and image
By getting your business HACCP certified, credibility and image of your brand runs up sharp in the international and domestic market. When a company is looking for supplier or service provider, it is often a requirement to have a clean system in order to consider.

4. Improvement of employee satisfaction
The staff is highly satisfied and pumped up once there are clean roles, responsibility and accountability, a well defined show of how the roles of the staff create a impact on quality and overall success. This international standard will help organization frame up a structure that helps staffs morale increase.

5. Increased business
Research has proven that HACCP certified companies have shown improvements in the area of finance. The HACCP certified image attracts more business in both domestic and international market.

6. Process Consistency
A well documented system helps in minimizing process related errors. Even a minor change in the process has to be documented and implemented in best possible pattern.

How to get HACCP certification in Bangalore ?

Our masters have more than 10 plus years of global experience, with hands-on experience in the field of HACCP certification, assessment and training.

With Qualitcert your Business and process excellence is guaranteed.

Reach us at : contactus@qualitcert.com

Talk to us :  9686433300

choose bg edited

How To Get HACCP Certification In Hyderabad

with No Comment

Qualitcert is a catalyst for business and process excellence, your business and process excellence is guaranteed through HACCP or ISO certification in Hyderabad with Qualitcert

The acronym HACCP stands for “Hazard Analysis Critical Control Point”. HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is a system that relies on process controls to minimize food safety risks in the food processing industry. It is useful to think of HACCP as a preventative food safety system and not a traditional quality control inspection system. HACCP is not zero risk and does not eliminate the possibility of a hazard getting into the food product. Rather, HACCP attempts to decrease that possibility to an acceptable level.

HACCP The concept was developed in the 1950s by the Pillsbury Company, while it was working with the National Aeronautics and Space Administration (NASA) and U.S. Army Laboratories to provide safe food for space expeditions. The limitations of end-product testing became evident to those who were trying to provide the safest possible food products. To ensure that food used for space missions would be safe, NASA would need to test almost all manufactured products, leaving little for use. A new approach was needed. The practical and proactive system of HACCP evolved from these efforts to understand and control food safety failures. HACCP has been widely used by industry since the late 1970s and is now internationally recognized as the best system for ensuring food safety. It is endorsed by the United Nations (U.N.) Food and Agricultural Organization and the World Health Organization and in the U.S. by the National Advisory Committee on Microbiological Criteria for Foods.

HACCP is constructed based on the below 7 principles

Principle 1:
Perform a hazard analysis. Potential hazards associated with a food are identified, along with measures to control those hazards.
Principle 2:
After evaluating all processing steps, determine the critical control points (CCPs). CCPs are points in a food’s production and processing when significant hazards can be controlled or eliminated.
Principle 3:
Establish critical limits for each CCP. Each CCP must operate within specific parameters to ensure the hazard is being appropriately and effectively controlled.
Principle 4:
Set up systems to monitor each CCP. Monitoring involves defining how the CCPs will be assessed, monitoring at the appropriate time intervals, determining who will perform the monitoring, and maintaining proper monitoring records.
Principle 5:
Establish corrective actions. When a critical limit is not met (a process deviation), proper actions must be taken. These can be both short- and long-term corrective actions. Appropriate records must be maintained.
Principle 6:
Establish verification procedures. Verification is used to confirm that the system is working properly and that procedures outlined in the HACCP plan are being followed.
Principle 7:
Maintain records and other documentation. This includes all records required in the various parts of the HACCP plan, as well as other key records such as sanitation logs, supplier agreements, and shipping documents.

How to implement HACCP ?

1. Kick off Meeting
Kickoff is the first and key meeting with the process owners and Top Management. This meeting introduces the process owners of the team and drives to discuss on the HACCP project plan, roles and responsibilities of the HACCP consultant and process owners.

2. Awareness program
Awareness program is an interactive program designed to provide all the team members with the basic elements on what is HACCP, standard and implementation items.

3. Gap Analysis
Gap analysis is a tool used to analyze the current performance and performance expected. The gap items are then escalated to the process owners and top management. Consultant will put forward a report on what steps should be taken to meet the performance expected.

4. Documentation Training
Documentation training is an interactive program designed to provide the process owners/document controller on how to frame a standard operating procedure (SOP) and records (Evidence).

The same will be explained using the standard template designed by the HACCP consultant specifically for the organization and opted standard.

5. Documentation Review
Document review is a formal assessment performed to check how well the team has framed the standard operating procedure and records. If any gap is noticed during the review, consultant shall feed in the change items to process owners.

6. Internal Audit Training
Internal audit is a simple and effective tool available in the HACCP to check on how strong the system/process is constructed .The consultant will deliver an interactive program on how to perform and who all will be performing the internal audit.

7. Internal Audit
A simple and effective tool available in HACCP, performed to check on how strong the system / process is constructed. This activity is performed by the process owners with the help of HACCP consultant. If any to be changed/improved items are picked during the audit, the items are pushed to Management for the corrective action.

8. Management Review Meeting
Internal Audit gap and to be improved items are discussed with top management and process owners to take effective action on the same.

9. Shade Audit
Consultant will perform a pre-assessment to check on if the system is in compliance with the Standard, Customer, legal and organization requirements. This is performed before the External Audit.

10. External Audit
Final assessment on the system is performed by a certified Auditor. HACCP consultant will assist the team during the audit.

Advantages of attracting HACCP

1. Attract Tender /Contract :
The primary reason to attract HACCP in any location and by businesses is to maximize the business opportunity by attracting tenders/contracts.

2. Improvement of customer satisfaction
One of the key elements in this international standard is to improve customer satisfaction. By improving the satisfaction level customer retention is at higher side, such customers help directly or indirectly in generating more business.

3. Increase your credibility and image
By getting your business HACCP certified, credibility and image of your brand runs up sharp in the international and domestic market. When a company is looking for supplier or service provider, it is often a requirement to have a clean system in order to consider.

4. Improvement of employee satisfaction
The staff is highly satisfied and pumped up once there are clean roles, responsibility and accountability, a well defined show of how the roles of the staff create a impact on quality and overall success. This international standard will help organization frame up a structure that helps staff morale increase.

5. Increased business
Research has proven that HACCP certified companies have shown improvements in the area of finance. The HACCP certified image attracts more business in both domestic and international market.

6. Process Consistency
A well documented system helps in minimizing process related errors. Even a minor change in the process has to be documented and implemented in best possible pattern.

How to get HACCP certification ?

Our masters have more than 10 plus years of global experience, with hands-on experience in the field of HACCP certification, assessment and training.

With Qualityert your Business and process excellence is guaranteed..

Reach us at : contactus@qualitcert.com

Talk to us :  9686433300

choose bg edited

How To Get HACCP Certification In Oman

with No Comment

Qualitcert is a catalyst for business and process excellence, your business and process excellence is guaranteed through HACCP or ISO certification in Oman with Qualitcert in Oman

The acronym HACCP stands for “Hazard Analysis Critical Control Point”. HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is a system that relies on process controls to minimize food safety risks in the food processing industry. It is useful to think of HACCP as a preventative food safety system and not a traditional quality control inspection system. HACCP is not zero risk and does not eliminate the possibility of a hazard getting into the food product. Rather, HACCP attempts to decrease that possibility to an acceptable level.

HACCP The concept was developed in the 1950s by the Pillsbury Company, while it was working with the National Aeronautics and Space Administration (NASA) and U.S. Army Laboratories to provide safe food for space expeditions. The limitations of end-product testing became evident to those who were trying to provide the safest possible food products. To ensure that food used for space missions would be safe, NASA would need to test almost all manufactured products, leaving little for use. A new approach was needed. The practical and proactive system of HACCP evolved from these efforts to understand and control food safety failures. HACCP has been widely used by industry since the late 1970s and is now internationally recognized as the best system for ensuring food safety. It is endorsed by the United Nations (U.N.) Food and Agricultural Organization and the World Health Organization and in the U.S. by the National Advisory Committee on Microbiological Criteria for Foods.

HACCP is constructed based on the below 7 principles

Principle 1:
Perform a hazard analysis. Potential hazards associated with a food are identified, along with measures to control those hazards.
Principle 2:
After evaluating all processing steps, determine the critical control points (CCPs). CCPs are points in a food’s production and processing when significant hazards can be controlled or eliminated.
Principle 3:
Establish critical limits for each CCP. Each CCP must operate within specific parameters to ensure the hazard is being appropriately and effectively controlled.
Principle 4:
Set up systems to monitor each CCP. Monitoring involves defining how the CCPs will be assessed, monitoring at the appropriate time intervals, determining who will perform the monitoring, and maintaining proper monitoring records.
Principle 5:
Establish corrective actions. When a critical limit is not met (a process deviation), proper actions must be taken. These can be both short- and long-term corrective actions. Appropriate records must be maintained.
Principle 6:
Establish verification procedures. Verification is used to confirm that the system is working properly and that procedures outlined in the HACCP plan are being followed.
Principle 7:
Maintain records and other documentation. This includes all records required in the various parts of the HACCP plan, as well as other key records such as sanitation logs, supplier agreements, and shipping documents.

How to implement HACCP ?

1. Kick off Meeting
Kickoff is the first and key meeting with the process owners and Top Management. This meeting introduces the process owners of the team and drives to discuss on the HACCP project plan, roles and responsibilities of the HACCP consultant and process owners.

2. Awareness program
Awareness program is an interactive program designed to provide all the team members with the basic elements on what is HACCP, standard and implementation items.

3. Gap Analysis
Gap analysis is a tool used to analyze the current performance and performance expected. The gap items are then escalated to the process owners and top management. Consultant will put forward a report on what steps should be taken to meet the performance expected.

4. Documentation Training
Documentation training is an interactive program designed to provide the process owners/document controller on how to frame a standard operating procedure (SOP) and records (Evidence).

The same will be explained using the standard template designed by the HACCP consultant specifically for the organization and opted standard.

5. Documentation Review
Document review is a formal assessment performed to check how well the team has framed the standard operating procedure and records. If any gap is noticed during the review, consultant shall feed in the change items to process owners.

6. Internal Audit Training
Internal audit is a simple and effective tool available in the HACCP to check on how strong the system/process is constructed .The consultant will deliver an interactive program on how to perform and who all will be performing the internal audit.

7. Internal Audit
A simple and effective tool available in HACCP, performed to check on how strong the system / process is constructed. This activity is performed by the process owners with the help of HACCP consultant. If any to be changed/improved items are picked during the audit, the items are pushed to Management for the corrective action.

8. Management Review Meeting
Internal Audit gap and to be improved items are discussed with top management and process owners to take effective action on the same.

9. Shade Audit
Consultant will perform a pre-assessment to check on if the system is in compliance with the Standard, Customer, legal and organization requirements. This is performed before the External Audit.

10. External Audit
Final assessment on the system is performed by a certified Auditor. HACCP consultant will assist the team during the audit.

Advantages of attracting HACCP

1. Attract Tender /Contract :
The primary reason to attract HACCP in any location and by businesses is to maximize the business opportunity by attracting tenders/contracts.

2. Improvement of customer satisfaction
One of the key elements in this international standard is to improve customer satisfaction. By improving the satisfaction level customer retention is at higher side, such customers help directly or indirectly in generating more business.

3. Increase your credibility and image
By getting your business HACCP certified, credibility and image of your brand runs up sharp in the international and domestic market. When a company is looking for supplier or service provider, it is often a requirement to have a clean system in order to consider.

4. Improvement of employee satisfaction
The staff is highly satisfied and pumped up once there are clean roles, responsibility and accountability, a well defined show of how the roles of the staff create a impact on quality and overall success. This international standard will help organization frame up a structure that helps staff morale increase.

5. Increased business
Research has proven that HACCP certified companies have shown improvements in the area of finance. The HACCP certified image attracts more business in both domestic and international market.

6. Process Consistency
A well documented system helps in minimizing process related errors. Even a minor change in the process has to be documented and implemented in best possible pattern.

How to get HACCP certification ?

Our masters have more than 10 plus years of global experience, with hands-on experience in the field of HACCP certification, assessment and training.

With Qualitcert your Business and process excellence is guaranteed..

Reach us at :  contactus@qualitcert.com

Talk to us :  9686433300

choose bg edited

How To Get HACCP Certification In Jordan

with No Comment

“Qualitycert is a catalyst for business and process excellence, your business and process excellence is guaranteed through HACCP or ISO certification in Jordan with Qualitycert “

The acronym HACCP stands for “Hazard Analysis Critical Control Point”. HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is a system that relies on process controls to minimize food safety risks in the food processing industry. It is useful to think of HACCP as a preventative food safety system and not a traditional quality control inspection system. HACCP is not zero risk and does not eliminate the possibility of a hazard getting into the food product. Rather, HACCP attempts to decrease that possibility to an acceptable level.

ISO Certification in Jordan

HACCP The concept was developed in the 1950s by the Pillsbury Company, while it was working with the National Aeronautics and Space Administration (NASA) and U.S. Army Laboratories to provide safe food for space expeditions. The limitations of end-product testing became evident to those who were trying to provide the safest possible food products. To ensure that food used for space missions would be safe, NASA would need to test almost all manufactured products, leaving little for use. A new approach was needed. The practical and proactive system of HACCP evolved from these efforts to understand and control food safety failures. HACCP has been widely used by industry since the late 1970s and is now internationally recognized as the best system for ensuring food safety. It is endorsed by the United Nations (U.N.) Food and Agricultural Organization and the World Health Organization and in the U.S. by the National Advisory Committee on Microbiological Criteria for Foods.

HACCP is constructed based on the below 7 principles 

Principle 1:

Perform a hazard analysis. Potential hazards associated with a food are identified, along with measures to control those hazards.

Principle 2:

After evaluating all processing steps, determine the critical control points (CCPs). CCPs are points in a food’s production and processing when significant hazards can be controlled or eliminated.

Principle 3:

Establish critical limits for each CCP. Each CCP must operate within specific parameters to ensure the hazard is being appropriately and effectively controlled.

Principle 4:

Set up systems to monitor each CCP. Monitoring involves defining how the CCPs will be assessed, monitoring at the appropriate time intervals, determining who will perform the monitoring, and maintaining proper monitoring records.

Principle 5:

Establish corrective actions. When a critical limit is not met (a process deviation), proper actions must be taken. These can be both short- and long-term corrective actions. Appropriate records must be maintained.

Principle 6:

Establish verification procedures. Verification is used to confirm that the system is working properly and that procedures outlined in the HACCP plan are being followed.

Principle 7:

Maintain records and other documentation. This includes all records required in the various parts of the HACCP plan, as well as other key records such as sanitation logs, supplier agreements, and shipping documents.

How to implement HACCP?

  1. Kick off Meeting

Kickoff is the first and key meeting with the process owners and Top Management. This meeting introduces the process owners of the team and drives to discuss on the HACCP project plan, roles and responsibilities of the HACCP consultant and process owners.

  1. Awareness program

Awareness program is an interactive program designed to provide all the team members with the basic elements on what is HACCP, standard and implementation items.

  1. Gap Analysis

Gap analysis is a tool used to analyze the current performance and performance expected. The gap items are then escalated to the process owners and top management. Consultant will put forward a report on what steps should be taken to meet the performance expected.

  1. Documentation Training

Documentation training is an interactive program designed to provide the process owners/document controller on how to frame a standard operating procedure (SOP) and records (Evidence).

The same will be explained using the standard template designed by the HACCP consultant specifically for the organization and opted standard.

  1. Documentation Review

Document review is a formal assessment performed to check how well the team has framed the standard operating procedure and records. If any gap is noticed during the review, consultant shall feed in the change items to process owners.

  1. Internal Audit Training

Internal audit is a simple and effective tool available in the HACCP to check on how strong the system/process is constructed .The consultant will deliver an interactive program on how to perform and who all will be performing the internal audit.

  1. Internal Audit

A simple and effective tool available in HACCP, performed to check on how strong the system / process is constructed. This activity is performed by the process owners with the help of HACCP consultant. If any to be changed/improved items are picked during the audit, the items are pushed to Management for the corrective action.

  1. Management Review Meeting

Internal Audit gap and to be improved items are discussed with top management and process owners to take effective action on the same.

  1. Shade Audit

Consultant will perform a pre-assessment to check on if the system is in compliance with the Standard, Customer, legal and organization requirements. This is performed before the External Audit.

  1. External Audit

Final assessment on the system is performed by a certified Auditor. HACCP consultant will assist the team during the audit.

Advantages of attracting HACCP 

  1. Attract Tender /Contract

The primary reason to attract HACCP in any location and by businesses is to maximize the business opportunity by attracting tenders/contracts.

  1. Improvement of customer satisfaction

One of the key elements in this international standard is to improve customer satisfaction. By improving the satisfaction level customer retention is at higher side, such customers help directly or indirectly in generating more business.

  1. Increase your credibility and image

By getting your business HACCP certified, credibility and image of your brand runs up sharp in the international and domestic market. When a company is looking for supplier or service provider, it is often a requirement to have a clean system in order to consider.

  1. Improvement of employee satisfaction

The staff is highly satisfied and pumped up once there are clean roles, responsibility and accountability, a well defined show of how the roles of the staff create a impact on quality and overall success. This international standard will help organization frame up a structure that helps staffs morale increase.

  1. Increased business

Research has proven that HACCP certified companies have shown improvements in the area of finance. The HACCP certified image attracts more business in both domestic and international market.

  1. Process Consistency

A well documented system helps in minimizing process related errors. Even a minor change in the process has to be documented and implemented in best possible pattern.

How to get HACCP certification ?

Our masters have more than 10 plus years of global experience, with hands-on experience in the field of HACCP certification, assessment and training.

With Qualitcert your Business and process excellence is guaranteed.

Reach us at : contactus@qualitcert.com

Talk to us : +91 9686433300

service

How To Get HACCP Certification In Lebanon

with No Comment

“Qualitcert is a catalyst for business and process excellence, your business and process excellence is guaranteed through HACCP or ISO certification in Lebanon with Qualitcert “

The acronym HACCP stands for “Hazard Analysis Critical Control Point”. HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is a system that relies on process controls to minimize food safety risks in the food processing industry. It is useful to think of HACCP as a preventative food safety system and not a traditional quality control inspection system. HACCP is not zero risk and does not eliminate the possibility of a hazard getting into the food product. Rather, HACCP attempts to decrease that possibility to an acceptable level.

ISO Certification in lebanon

HACCP The concept was developed in the 1950s by the Pillsbury Company, while it was working with the National Aeronautics and Space Administration (NASA) and U.S. Army Laboratories to provide safe food for space expeditions. The limitations of end-product testing became evident to those who were trying to provide the safest possible food products. To ensure that food used for space missions would be safe, NASA would need to test almost all manufactured products, leaving little for use. A new approach was needed. The practical and proactive system of HACCP evolved from these efforts to understand and control food safety failures. HACCP has been widely used by industry since the late 1970s and is now internationally recognized as the best system for ensuring food safety. It is endorsed by the United Nations (U.N.) Food and Agricultural Organization and the World Health Organization and in the U.S. by the National Advisory Committee on Microbiological Criteria for Foods.

HACCP is constructed based on the below 7 principles

Principle 1:

Perform a hazard analysis. Potential hazards associated with a food are identified, along with measures to control those hazards.

Principle 2:

After evaluating all processing steps, determine the critical control points (CCPs). CCPs are points in a food’s production and processing when significant hazards can be controlled or eliminated.

Principle 3:

Establish critical limits for each CCP. Each CCP must operate within specific parameters to ensure the hazard is being appropriately and effectively controlled.

Principle 4:

Set up systems to monitor each CCP. Monitoring involves defining how the CCPs will be assessed, monitoring at the appropriate time intervals, determining who will perform the monitoring, and maintaining proper monitoring records.

Principle 5:

Establish corrective actions. When a critical limit is not met (a process deviation), proper actions must be taken. These can be both short- and long-term corrective actions. Appropriate records must be maintained.

Principle 6:

Establish verification procedures. Verification is used to confirm that the system is working properly and that procedures outlined in the HACCP plan are being followed.

Principle 7:

Maintain records and other documentation. This includes all records required in the various parts of the HACCP plan, as well as other key records such as sanitation logs, supplier agreements, and shipping documents.

 How to implement HACCP?

  1. Kick off Meeting

Kickoff is the first and key meeting with the process owners and Top Management. This meeting introduces the process owners of the team and drives to discuss on the HACCP project plan, roles and responsibilities of the HACCP consultant and process owners.

  1. Awareness program

Awareness program is an interactive program designed to provide all the team members with the basic elements on what is HACCP, standard and implementation items.

  1. Gap Analysis

Gap analysis is a tool used to analyze the current performance and performance expected. The gap items are then escalated to the process owners and top management. Consultant will put forward a report on what steps should be taken to meet the performance expected.

  1. Documentation Training

Documentation training is an interactive program designed to provide the process owners/document controller on how to frame a standard operating procedure (SOP) and records (Evidence).

The same will be explained using the standard template designed by the HACCP consultant specifically for the organization and opted standard.

  1. Documentation Review

Document review is a formal assessment performed to check how well the team has framed the standard operating procedure and records. If any gap is noticed during the review, consultant shall feed in the change items to process owners.

  1. Internal Audit Training

Internal audit is a simple and effective tool available in the HACCP to check on how strong the system/process is constructed .The consultant will deliver an interactive program on how to perform and who all will be performing the internal audit.

  1. Internal Audit

A simple and effective tool available in HACCP, performed to check on how strong the system / process is constructed. This activity is performed by the process owners with the help of HACCP consultant. If any to be changed/improved items are picked during the audit, the items are pushed to Management for the corrective action.

  1. Management Review Meeting

Internal Audit gap and to be improved items are discussed with top management and process owners to take effective action on the same.

  1. Shade Audit

Consultant will perform a pre-assessment to check on if the system is in compliance with the Standard, Customer, legal and organization requirements. This is performed before the External Audit.

  1. External Audit

Final assessment on the system is performed by a certified Auditor. HACCP consultant will assist the team during the audit.

Advantages of attracting HACCP 

  1. Attract Tender /Contract

The primary reason to attract HACCP in any location and by businesses is to maximize the business opportunity by attracting tenders/contracts.

  1. Improvement of customer satisfaction

One of the key elements in this international standard is to improve customer satisfaction. By  improving the satisfaction level customer retention is at higher side, such customers help directly or indirectly in generating more business.

  1. Increase your credibility and image

By getting your business HACCP certified, credibility and image of your brand runs up sharp in the international and domestic market. When a company is looking for supplier or service provider, it is often a requirement to have a clean system in order to consider.

  1. Improvement of employee satisfaction

The staff is highly satisfied and pumped up once there are clean roles, responsibility and accountability, a well defined show of how the roles of the staff create a impact on quality and overall success. This international standard will help organization frame up a structure that helps staffs morale increase.

  1. Increased business

Research has proven that HACCP certified companies have shown improvements in the area of finance. The HACCP certified image attracts more business in both domestic and international market.

  1. Process Consistency

A well documented system helps in minimizing process related errors. Even a minor change in the process has to be documented and implemented in best possible pattern.

How to get HACCP certification ?

Our masters have more than 10 plus years of global experience, with hands-on experience in the field of HACCP certification, assessment and training.

With Qualitcert your Business and process excellence is guaranteed.

Reach us at : contactus@qualitcert.com

Talk to us : + 919686433300

ISO 22000 certification consultant in Iraq

How To Get ISO 22000 Certification In Kenya

with No Comment

ISO 22000 is an international standard for Food Safety Management System. This helps in controlling hazards related to food. The Standard helps in control from farm to fork. It has a great focus on the risks associated with food. HACCP and Deming cycle are an integral part of the certification. The standard also uses Quality Management System approach to ensure safe food products and uses controlled food chain practices.

What are the ISO 22000 requirements ?

ISO 22000 pushes the producers and suppliers to design and document a strong Food safety management system. The standard contains the specific requirements to the implemented, followed, monitored and continually improve.

Requirements are:

  1. Having holistic food safety policy drafted by the top management for the organization.
  2. Set objectives that will push human resource to stay comply with the policy.
  3. Form a strong food safety management team and appoint an Leader for the same
  4. Frame up a strong communication procedure for both internal and external parties.
  5. Providing competent resources, infrastructure and right environment for the effective operation of the FSMS.
  6. Having a strong HACCP and emergency plan
  7. Framing up the HACCP plan as per the HACCP principles.
  8. Defining a traceability system for identification of defect product.
  9. Checking out if the system is in compliance with the FSMS.
  10. Performing internal audit to check out the compliance thing, take a corrective action on the non conformity of product.

What is HACCP ?

HACCP : Hazard analysis critical control points is an globally recognized tool ,that helps identifying and managing food safety related hazards, when implemented this can provide the customers, public and regulatory agencies confidence that food safety subject is well managed.

What is the difference between HACCP and ISO22000?

HACCP stands for Hazard analysis and critical control point is a food safety tool that prevents the likelihood of hazards. ISO 22000 is a global standard that has been framed to guarantee the safety of global food sector.

Company operating in the field of food, you are required by law to comply with available and globally accepted hygiene regulations in accordance with HACCP guidelines. Also advised that must systematically manage the critical points that affect the safety of food. ISO 22000 is the standard for food safety and is based on HACCP guidelines in accordance with codex and the management principles of ISO 9001.

How to get ISO 22000 Consultant in Kenya?

If you are wondering how to get ISO certification in Kenya Never ever take a chance. The best solution is to contact Qualitcert which is a leading global company providing consultation, certification and Audit services with a 100% success rate without any fail in certification process. ISO 22000 registration in Kenya is an easy task with the help of Qualitcert. You can easily reach Qualitcert by simply visiting www.Qualitcert.com where you can chat can chat with an expert or you can also write an enquiry to contactus@qualitcert.com so that one of our experts shall contact you at the earliest to provide best possible solution available in the market.

HACCP

How To Get HACCP Certification In Congo

with No Comment

 

The acronym HACCP stands for “Hazard Analysis Critical Control Point”. HACCP is a food safety management system that is incur“ Qualitcert is a catalyst for business and process excellence, your business and process excellence is guaranteed through HACCP or ISO certification in Congo with Qualitcert “teasingly utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is a system that relies on process controls to minimize food safety risks in the food processing industry. It is useful to think of HACCP as a preventative food safety system and not a traditional quality control inspection system. HACCP is not zero risk and does not eliminate the possibility of a hazard getting into the food product. Rather, HACCP attempts to decrease that possibility to an acceptable level. 

HACCP The concept was developed in the 1950s by the Pillsbury Company, while it was working with the National Aeronautics and Space Administration (NASA) and U.S. Army Laboratories to provide safe food for space expeditions. The limitations of end-product testing became evident to those who were trying to provide the safest possible food products. To ensure that food used for space missions would be safe, NASA would need to test almost all manufactured products, leaving little for use. A new approach was needed. The practical and proactive system of HACCP evolved from these efforts to understand and control food safety failures. HACCP has been widely used by industry since the late 1970s and is now internationally recognized as the best system for ensuring food safety. It is endorsed by the United Nations (U.N.) Food and Agricultural Organization and the World Health Organization and in the U.S. by the National Advisory Committee on Microbiological Criteria for Foods. 

HACCP is constructed based on the below 7 principles 

Principle 1: 

Perform a hazard analysis. Potential hazards associated with a food are identified, along with measures to control those hazards.

Principle 2: 

After evaluating all processing steps, determine the critical control points (CCPs). CCPs are points in a food’s production and processing when significant hazards can be controlled or eliminated.

Principle 3: 

Establish critical limits for each CCP. Each CCP must operate within specific parameters to ensure the hazard is being appropriately and effectively controlled. 

Principle 4: 

Set up systems to monitor each CCP. Monitoring involves defining how the CCPs will be assessed, monitoring at the appropriate time intervals, determining who will perform the monitoring, and maintaining proper monitoring records.

Principle 5: 

Establish corrective actions. When a critical limit is not met (a process deviation), proper actions must be taken. These can be both short- and long-term corrective actions. Appropriate records must be maintained.

Principle 6: 

Establish verification procedures. Verification is used to confirm that the system is working properly and that procedures outlined in the HACCP plan are being followed.

Principle 7: 

Maintain records and other documentation. This includes all records required in the various parts of the HACCP plan, as well as other key records such as sanitation logs, supplier agreements, and shipping documents.

How to implement HACCP?

1. Kick off Meeting 

Kickoff is the first and key meeting with the process owners and Top Management. This meeting introduces the process owners of the team and drives to discuss on the HACCP project plan, roles and responsibilities of the HACCP consultant and process owners.

2. Awareness program

Awareness program is an interactive program designed to provide all the team members with the basic elements on what is HACCP, standard and implementation items.

3. Gap Analysis 

Gap analysis is a tool used to analyze the current performance and performance expected. The gap items are then escalated to the process owners and top management. Consultant will put forward a report on what steps should be taken to meet the performance expected.

4. Documentation Training 

Documentation training is an interactive program designed to provide the process owners/document controller on how to frame a standard operating procedure (SOP) and records (Evidence).

The same will be explained using the standard template designed by the HACCP consultant specifically for the organization and opted standard.

5. Documentation Review 

Document review is a formal assessment performed to check how well the team has framed the standard operating procedure and records. If any gap is noticed during the review, consultant shall feed in the change items to process owners.

6. Internal Audit Training 

Internal audit is a simple and effective tool available in the HACCP to check on how strong the system/process is constructed .The consultant will deliver an interactive program on how to perform and who all will be performing the internal audit.

7. Internal Audit 

A simple and effective tool available in HACCP, performed to check on how strong the system / process is constructed. This activity is performed by the process owners with the help of HACCP consultant. If any to be changed/improved items are picked during the audit, the items are pushed to Management for the corrective action.

8. Management Review Meeting 

Internal Audit gap and to be improved items are discussed with top management and process owners to take effective action on the same.

9. Shade Audit 

Consultant will perform a pre-assessment to check on if the system is in compliance with the Standard, Customer, legal and organization requirements. This is performed before the External Audit.

10. External Audit 

Final assessment on the system is performed by a certified Auditor. HACCP consultant will assist the team during the audit.

Advantages of attracting HACCP 

1. Attract Tender /Contract  

 The primary reason to attract HACCP in any location and by  businesses is to maximize the business opportunity by attracting tenders/contracts.

  2. Improvement of customer satisfaction 

  One of the key elements in this international standard is to improve customer satisfaction. By improving the satisfaction level customer retention is at higher side, such customers help directly or indirectly in generating more business.

3. Increase your credibility and image 

By getting your business HACCP certified, credibility and image of your brand runs up sharp in the international and domestic market. When a company is looking for supplier or service provider, it is often a requirement to have a clean system in order to consider.

4. Improvement of employee satisfaction

The staff is highly satisfied and pumped up once there are clean roles, responsibility and accountability, a well defined show of how the roles of the staff create a impact on quality and overall success. This international standard will help organization frame up a structure that helps staffs morale increase.

5. Increased business 

Research has proven that HACCP certified companies have shown improvements in the area of finance. The HACCP certified image attracts more business in both domestic and international market.

6. Process Consistency 

A well documented system helps in minimizing process related errors. Even a minor change in the process has to be documented and implemented in best possible pattern. 

How to get HACCP certification ?

Our masters have more than 10 plus years of global experience, with hands-on experience in the field of HACCP certification, assessment and training.

With Qualitcert your Business and process excellence is guaranteed.

Reach us at : contactus@qualitcert.com

Talk to us : 9686433300