The food industry is critical to human health and it is important for everyone involved to adopt codes of hygiene practice. It is this realization that led to the adoption of Hazard Analysis and Critical Control Points (HAACP). This system has been successfully used worldwide as a risk management tool that encompasses preventative measures in order to ensure food safety. If chemical and biological hazards are not properly eliminated during the processing phase, inspecting the final product is useless. Food manufacturers use this system during all food production stages from processing, packaging, and finally distribution. It is important to note that the system is dynamic and changes involving equipment or processing procedures can be accommodated easily.
Benefits of Implementing HAACP Principles
A multidisciplinary approach is used during the implementation of the HAACP system. This ensures that all food production aspects as well as workforce involvement are catered for. Any food sector that intends to implement this system must be operating under food safety regulations and Codex Codes of practice. Implementation will result in improved food safety which in turn leads to reduced complaints. This can be a big boost for industries that have had negative publicity in the past. The system framework makes it easy for food manufacturers to trace raw ingredients as well as products in the market. Improved consistency in product quality and compliance with food regulations results in better returns. Corrective actions can be taken without exposing consumers and workers to unnecessary health risks. You will also benefit from the establishment of better record keeping procedures. These documents can be used to verify if the system has successfully improved food safety.
The haccp system in australia can be applied by industries involved directly or indirectly in food processing as well as pharmaceutical companies. The US Food and Drug Administration (FDA) has guidelines covering every step in the food chain from procurement, handling of raw materials, manufacturing, distribution, and consumption of finished products. This includes entrepreneurs involved in dairy farming, fisheries, meat processing, cereal and bread manufacturing, and frozen food industries. In addition, businesses which provide food services such as fast food chains, restaurants, and mobile caterers can implement this system. The same is true for drug manufacturers.
Assessment and certification follows a two stage process that begins with an assessor visiting your manufacturing premises. The purpose of this visit is to ensure that you have complied with the required food safety legislation. The assessor will also produce a report pinpointing areas that do not meet compliance benchmarks. It is during this visit that implementation status and scope of certification will be confirmed. During the second stage, the visiting assessor will carry out a sample audit of the processes that have been implemented. This is to ensure full compliance has been achieved with haccp.