HACCP primarily emphasizes quality improvement by maintaining product safety. It allows for a direct rise in revenue and income by delivering a commodity of standard quality. As a theory, adopts the application of preventive care. It sets and tracks essential control points for companies. In this way, it gives convenient access to detailed information on the work of the organization. It is quicker, more functional, and more effective than traditional control methods. Thanks to its universal reputation, it offers great convenience for the export of goods.
It is the most fundamental need and right of individuals to be healthy and safe. Food products, on the other hand, are one of the elements that can most quickly impact our wellbeing. The protection of the food product is thus an utter requirement of the customer that uses the product and is solely the responsibility of the organization of the producing companies. Thus, according to the terms of the quality system, food protection must be seen as an essential and unalterable quality criterion.
ISO 22000 HACCP Food Hygiene Production
Despite the capacity to examine just a relatively small volume of the substance, it should be remembered that the continuous inspection method alone does not offer full certainty.
There is also a need for a preventive approach that can manage these procedure measures more efficiently. Here, the Hazard Analysis and Critical Control Points (HACCP) certification is a system that provides a comprehensive and rational solution to this necessity.
Food safety, which is one of the most critical issues for alignment with the European Union as well as other international markets, is also expressed in the inspections of official agencies such as the Ministry of Agriculture and the Food Codex of the local country generally.
A dedicated project management team is necessary to incorporate the HACCP certification. The department to be set up should have adequate knowledge of the business environment and facilities, the managerial knowledge, and the institutional structure of the company.
The next role of the team at this point is to describe the food. Identification, production of food, packaging, etc. Requires procedures. Hazard analysis can be performed in a simplified way at this point. In general, the following can be stated in the description of the item:
- The general name of the product
- How to use and consume
- Specific characteristics of the product
- Form of packaging
- Formulation of the substance (aw, RH, pH)
- Life on the shelf
- Alert notices for the commodity
- Type of delivery
- Places for selling
- Consumers of the products
- Raw material and ingredients
Raw materials and ingredients for goods must be formulated in comprehensive lists and checked in order to show that this list is legitimately viable.
Organizations covered by HACCP ISO 22000 consultancy and FOOD Safety hygiene can be states as below:
Directly Involved Parties
1. Farmers
2. Dealers
3. Producers of food
4. Manufacturers of agricultural products
5. Processing of food
6. Meat suppliers
7. Service industry,
8. Packed food companies,
9. Companies delivering sanitation and hygiene services
10. Carriers, manufacturing, and delivery organizations, etc.
Indirectly Involved Parties
- Institutions supplying equipment,
- Hygiene and disinfection product providers,
- Suppliers of Materials for packaging
- Organizations manufacturing other food-contact products, etc.
- The general name of the product
- How to use and consume
- Specific characteristics of the product
- Form of packaging
- Formulation of the substance (aw, RH, pH)
- Life on the shelf
- Alert notices for the commodity
- Type of delivery
- Places for selling
- Consumers of the products
- Raw material and ingredients
Raw materials and ingredients for goods must be formulated in comprehensive lists and checked in order to show that this list is legitimately viable.
