HACCP, which stands for Hazard Analysis at Critical Control Points in Turkish, is a standard prepared in 1960 and was developed in order to develop a standard for the works that must be followed in order to maintain sanitation and hygiene conditions in facilities where food and beverages are produced.
HACCP has enabled the establishment of a system on issues such as what kind of risks may occur at which stages during the preparation or cooking of food products and how control procedures should be performed. The HACCP system, which prevents production errors, is a system that not only increases the quality, but also reduces the costs.
What is HACCP Certificate?
HACCP is a standard developed for food products, which is about what kind of hazards may occur at what points in the preparation and cooking of food products and how the said risks can be eliminated. The HACCP certificate is the name given to the documents obtained by the companies applying this standard system. HACCP is not only a system prepared for the production process for products, but also has a content that can be applied in all food sectors.
By using the HACCP system and the quality management system together, high quality, safe and affordable food products are offered to consumers. By complying with the requirements of the HACCP system, all physical, chemical and microbiological hazards in food production are under control. The HACCP system, which is not an ISO standard, is also not internationally accredited.
What is the Objective of the HACCP Document?
There are seven targets in the HACCP system. The objectives of the HACCP system include creating critical limits, recording and documentation and data entry, identifying hazard analysis processes, performing verification processes, and taking corrective actions. In addition, the identification of critical control points and the creation and documentation of the monitoring program are also among the objectives of the HACCP system.
What Does the HACCP System Provide?
The most important goal of the HACCP standard is to eliminate situations that may pose a health hazard and to make the production of food products healthier. HACCP Certificate is a valid document in the world. It aims to eliminate the elements that may occur with production and threaten health. The origin of the system is the USA, and the HACCP application has been initiated by NASA to produce zero-defect products for the US army.
What Does the HACCP Certificate Do?
The main purpose of the HACCP system, which is a standard based on food safety management, is to make food production and consumption healthy. In addition, HACCP is at a critical point in terms of the development of institutions. The HACCP system produces standards that are extremely beneficial in risk management, thus guaranteeing the future success of businesses and institutions.
The system, which started to be implemented in our country in 2002, requires compliance with the HACCP principles in the market and market entering the European Economic Community. The HACCP system, which raises awareness about food hygiene, increases the value of brands and institutions, as well as increases the quality of products in circulation. The HACCP system, which has an important role in the protection of consumer health, ensures the improvement of the whole system in food safety and food hygiene.
HACCP, which serves social development with an extremely valuable system approach in food supply and preparation processes, ensures the circulation of quality and healthy products in the market and aims to identify and manage different types of dangers that may arise in food.
How to Get HACCP Certificate?
Firms that do not obtain the HACCP certificate have to apply to International ISO companies with the help of intermediary institutions, and only those institutions that fulfill the requirements are entitled to receive the certificate.
What is the Documentation Process of the HACCP Certificate?
Organizations engaged in food production, food wholesalers, food supply companies, companies producing feed and seeds, companies producing additives, farmers, companies providing food and catering services and all companies serving in the food sector, HACCP Hazard Analysis and Critical Control Points in their companies He should set up his system. After establishing this system, it is possible to obtain the certificate of this system by applying to a certification body.
The first thing to do in the certification process of the HACCP Certificate is to obtain an Application Form from a certification body and fill it out. After completing the application form, if an agreement is reached with the certification body, a contract is made and the work is started. The basis of the HACCP Hazard Analysis and Critical Control Points System, as in other quality systems, is documentation studies.
The certification body, with which the agreement is made, first makes a preliminary study on this documentation and then requests the completion of the deficiencies it has determined. After these studies, the actual audit work is started in all the facilities of the company that has applied for the certificate. After the audits, the certification body makes an evaluation with the report to be prepared by the auditors and decides whether the company deserves to receive a certificate, and if it decides that the company is operating in accordance with the required standards, it issues the certificate and delivers it to the company.
What are the Stages of the HACCP Document?
For the procedures of the HACCP process, it should be decided that it will be taken with the help of an internal or external certifications, and support from a certifications institution should be obtained when necessary. First of all, it is necessary to identify those responsible for the HACCP system, to establish food business processes, to make product definitions, to verify business processes, to determine KKN points, to perform hazard risk assessment, to determine how to carry out monitoring activities for KKN, and to determine work procedures.
In addition, for nonconformities from food safety activities, defining regular activities, creating instructions, establishing and implementing the document and registration system, applying to the certification body, planning the HACCP inspection day, performing the HACCP inspection, eliminating the nonconformities during the HACCP inspection, and finally issuing the HACCP certificate. approval is included.
What are the Principles of the HACCP Certificate?
The first purpose of the HACCP document, which does not have accreditation approval, is to prevent dangers such as illness and injury. Studies are carried out to identify physical, biological and chemical damage and to prevent it before it occurs. As the second step, there is the aim of identifying critical control points and eliminating the food safety hazard. In addition, in cases where it is not possible to eliminate the detected danger, it should be brought to a minimum level that will not harm anyone.
As a third step, after determining the minimum and maximum values at which a biological, physical or chemical parameter should be controlled and critical control points are determined, the limits should be determined by scientific methods. As the fourth step, monitoring procedures should be established and the planned sequence of observations and measurements should be determined in this step. These steps are followed by implementing corrective actions, developing record keeping methods and implementing verification procedures, respectively.
What are the Benefits of the HACCP Certificate?
The HACCP certificate, which increases customer confidence, ensures compliance with legal regulations, ensures compliance with customer demand, ensures that the products purchased as food are safe and healthy for consumers, and reveals the company's commitment to producing and selling reliable food.
The HACCP Certificate, which ensures that it works in accordance with the principle of preventive approach, eliminates situations such as product recall, destruction and reprocessing. The HACCP certificate, which ensures that the critical points that may put the consumer's health at risk are under control and that increases the product quality, not only strengthens the brand and corporate image, but also ensures the implementation of an effective auto control system.