choose bg edited

How To Get HACCP Certification In Philippines

with No Comment

HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.

Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world.

Principles of HACCP Certification in Philippines:

  • Principle 1: Conduct an Hazard Analysis. The very first principle of HACCP in Cebu is conducting an Hazard Analysis. It includes 2 stages. The first stage involves brain storming session where the ingredients used, activities conducted at each step, equipment used to check whether any glass or harmful  products being used and are reviewed by an HACCP team and potential hazards due to glass are listed. HACCP consultant service in Quezon city can help you with the process. The second stage involves evaluation of identified and listed hazards.
  • Principle 2: Determine the critical control points (CCPs).Determining the Critical Control Point means the step at which control can be applied and is essential to prevent or eliminate a food safety hazards or reduce it to an acceptable level. It is recommendable to choose an HACCP consultant in Philippines to find and assess critical control points.
  • Principle 3: Establish critical limits. Everything should be considered and eliminated within the threshold limit which could be maximum or minimum value of which physical chemical and Biological Hazard relating to food safety can be controlled. HACCP certification service in Manila is a best source. It is always better to apply preventive measures rather within taking a corrective actions after the occurrence of any errors. This saves money time and effort of the organization.
  • Principle 4: Establish monitoring procedures. Any process or anything in this world regardless of the nature of business in world it needs a thorough handling of guidance to get the things streamlined. It is necessary two monitors established plan in accordance with the HACCP consulting service in Cebu. Monitoring the procedure will help to complete the project well before the stipulated time frame.
  • Principle 5: Establish corrective actions. Corrective action is like a solution tool in order to correct any errors which is happened knowingly or unknowingly. Errors or mistakes are common which is inevitable in the working area. HACCP certification cost in Philippines is the right choice of investing. But then it has to be mitigated with the proper solution by establishing a corrective actions appropriate to the issue to resolve it.
  • Principle 6: Establish verification procedures. This could be the final task which is very important to streamline the process happening internal to the organization. Cost of HACCP in Philippines us economical. Validation of the procedure according to the standard operating procedure is required to get the process a line with the plan that has been drafted by an expert on HACCP team.
  • Principle 7: Establish record-keeping and documentation procedures. If at all and HACCP Certification in Davao City plan or approach is implemented in a successful way it is not going to be a one day wonder and it has to be maintained all the way for Continual improvement. HACCP audit in Philippines can verify. The record for document maintained today is going to be a reference for tomorrow.

How to get ISO HACCP Certification in Philippines?

If you are searching how to get ISO certification in Philippines, I can advise you one name that is Qualitcert. Qualitcert is a globally recognized company with experienced experts in different domains and the cost of HACCP Certification services in Philippines is also reasonable and affordable through ISO consultant in Philippines  you can just directly contact them at [email protected] .Or by simply visiting www.Qualitcert.com so that one of experienced consultants shall contact you and provide you with the best solution.

choose bg edited

How To Get HACCP Certification In Kuwait

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 Kuwait 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.

  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 : [email protected]

Talk to us : +91-9686433300

How to get HACCP

How To Get HACCP Certification In Ethiopia

with No Comment

How To Get HACCP Certification In Ethiopia

 

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 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 : :[email protected]

Talk to us  : 9686433300

How to get HACCP

How To Get HACCP Certification In Senegal

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 Senegal  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 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 :[email protected]

Talk to us : 9686433300

HACCP

How To Get HACCP Certification In Sudan

with No Comment

Qualitcert services – we are HACCP Consultant in Sudan, for providing HACCP Certification in Sudan,  and other major cities with the services of training, Audit, Documentation, Templates, Certify, Gap Analysis, Implementation, Registration, Consulting services at affordable cost to all organizations to get certified under Food and Safety Management System in Sudan or FSMS Certification in Sudan. HACCP – Hazard Analysis and Critical Control Point is a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe.

Seven principles of HACCP Certification:

  1. Conduct an hazard analysis: This is the first and the foremost principle of HACCP where an analysis has to be made on identifying hazards of any sort such as chemical biological and also physical. The hazard analysis should also involve defining the preventive measures to control the hazards identified. This will be helpful at the time of HACCP audit in Sudan. And these preventive measures are applied at certain point called critical control point in order to prevent the hazards or completely eliminated.
  2. Identify critical control point: a critical control point is a point Austin or even defined as a procedure in a food manufacturing process at which control can be applied in order to prevent, eliminate or reduce to an acceptable level, the food safety hazards such as physical, chemical and biological. HACCP services in Baghdad will be helpful to complete this process. This step of principal needs and assistance of Technical consultant.
  3. Established critical limits for each critical control point: optical limit is basically nothing but a maximum or minimum value to which a physical biological and chemical hazards that can be controlled at a critical control point to prevent, eliminate or reduce any sort of hazards to an acceptable level. HACCP consultants in Basra will be an helping hand.
  4. Establish monitoring procedures: Monitoring is a good tool to ensure that the critical limits are met at critical control point. HACCP certification process in Sudan will be successful only after monitoring the practice. It is all about how you will measure the effectiveness. It is very important to measure the critical limits at critical points to ensure the effectiveness of HACCP system. HACCP certification in Sudan will increase the effectiveness. Any deviation from HACCP plan can be addressed immediately without any delay so that avoiding or preventing any end point errors.
  5. Establish corrective actions: If a HACCP plan is ready and all set for implementation of HACCP system, it is not that everything will be going in accordance with the plan. HACCP certification bodies in Sudan will help your organization certified. Many errors including both manual and technical is a possible outcome of the implemented system. This is the practical case where it is impossible to completely eliminate the error. But the errors can be eliminated or reduced to an acceptable level of establishment of proper corrective actions. HACCP certification in Sudan is a necessary tool to gain potential in the market.
  6. Establish verification procedures: This is the process or methodology other than monitoring. The initial validation of HACCP plan by evaluating it by various factors such as scientific, technically sound plan. And also the other process is nothing but evaluation of the process whether it is going in accordance with the HACCP plan. HACCP consultant cost in Sudan is affordable. Similarly subsequent validations are performed to ensure that the HACCP implementation is successful for getting HACCP certification in Sudan.

HACCP in Sudan is a basic requirement. Before starting the implementation of HACCP system a prerequisite programs needs to be in place and also education and training has to be provided to all the process it’s and employees of an organization to ensure that they are really well aware of the importance and significance of HACCP. The most important factor of consideration is HACCP certification in Sudan. And again everything is going to end with the good result if and only if a complete plan drafted. Similarly HACCP plan plays a major role in successful implementation of the system.

Kindly contact us  [email protected]  to get your customized ISO certification programmed developed for your organization.

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 : [email protected]

Talk to us : 9686433300

 

HACCP

How To Get HACCP Certification In Libiya

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 Libya  with Qualitcert “evadingly 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 : [email protected]

Talk to us : 9686433300

How to get HACCP

How To Get HACCP Certification In Cameroon

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 Cameroon with Qualitcert “evadingly 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 : [email protected]

Talk to us : 9686433300

How to get HACCP

How To Get HACCP Certification In Somalia

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 Somalia 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. caring 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 

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 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 Somalia?

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 :  [email protected]

Talk to us  : 9686433300

 

How to get HACCP

How To Get HACCP Certification In Iran?

with No Comment

Qualitcert services – we are HACCP Consultant in Iran, for providing HACCP Certification in Iran, and other major cities with the services of training, Audit, Documentation, Templates, Certify, Gap Analysis, Implementation, Registration, Consulting services at affordable cost to all organizations to get certified under Food and Safety Management System in Iran or FSMS Certification in Iran.

HACCP – Hazard Analysis and Critical Control Point is a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe.

Top Five principles of HACCP Certification:

  1. Conduct an hazard analysis: This is the first and the foremost principle of HACCP where an analysis has to be made on identifying hazards of any sort such as chemical biological and also physical. The hazard analysis should also involve defining the preventive measures to control the hazards identified. This will be helpful at the time of HACCP audit in Erbil. And these preventive measures are applied at certain point called critical control point in order to prevent the hazards or completely eliminated.
  2. Identify critical control point: a critical control point is a point Austin or even defined as a procedure in a food manufacturing process at which control can be applied in order to prevent, eliminate or reduce to an acceptable level, the food safety hazards such as physical, chemical and biological. HACCP services in Baghdad will be helpful to complete this process. This step of principal needs and assistance of Technical consultant.
  3. Established critical limits for each critical control point: optical limit is basically nothing but a maximum or minimum value to which a physical biological and chemical hazards that can be controlled at a critical control point to prevent, eliminate or reduce any sort of hazards to an acceptable level. HACCP consultants in Basra will be an helping hand.
  4. Establish monitoring procedures: Monitoring is a good tool to ensure that the critical limits are met at critical control point. HACCP certification process in Iran will be successful only after monitoring the practice. It is all about how you will measure the effectiveness. It is very important to measure the critical limits at critical points to ensure the effectiveness of HACCP system. HACCP certification in Iran will increase the effectiveness. Any deviation from HACCP plan can be addressed immediately without any delay so that avoiding or preventing any end point errors.
  5. Establish corrective actions: If a HACCP plan is ready and all set for implementation of HACCP system, it is not that everything will be going in accordance with the plan. HACCP certification bodies in Iran will help your organization certified. Many errors including both manual and technical is a possible outcome of the implemented system. This is the practical case where it is impossible to completely eliminate the error. But the errors can be eliminated or reduced to an acceptable level of establishment of proper corrective actions. HACCP certification in Iran is a necessary tool to gain potential in the market.

HACCP in Iran is a basic requirement. Before starting the implementation of HACCP system a prerequisite programs needs to be in place and also education and training has to be provided to all the process it’s and employees of an organization to ensure that they are really well aware of the importance and significance of HACCP. The most important factor of consideration is HACCP certification in Iran. And again everything is going to end with the good result if and only if a complete plan drafted. Similarly HACCP plan plays a major role in successful implementation of the system.

Kindly contact us [email protected] to get your customized ISO certification programme developed for your organization.