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ISO 15000 HACCP Certification

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ISO 15000 HACCP Certification

The HACCP system is a process control system guidelines which is applicable to any organization those who are dealing with Manufacturing, trading, supply, retailing, packing, transportation, farming etc of food product. The HACCP system provides the guideline to identify the food safety Hazards (Physical Hazards, Chemical Hazards & Biological Hazards), evaluation of Food safety Hazards and Food safety Risk analysis, establishing the PRP, setting of product characteristics, Critical control points, critical control limits, validation , verification , identification of potential emergency situations related to food safety etc.

7 HACCP Principle

there are total 7 HACCP Principal:

  • Conduct a hazard analysis
  • Determine the critical control points
  • Establish critical limit
  • Establish a system to monitor control of the CCP
  • Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
  • Establish procedures for verification to confirm that the HACCP system is working effectively.
  • Establish documentation concerning all procedures and records appropriate to these principles and their application
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