HACCP Products Considerations

HACCP Products Considerations

Elements to consider when looking at HACCP products including ensuring that they cover identification of the critical control points, food hygiene, staff education, proper records management, a schedule to ensure cleaning happens and that records of all cleaning activities are carefully kept, and more. The right system can include easy-to-us forms, too, that will help you implement policies and procedures, keep records, and will include tools that you can use to self audit. Self auditing will help you gain confidence so that you know you are 100% ready for any inspection that might come along and even more importantly, you’ll have the knowledge and confidence that your business is being safely conducted for the safety of your customers and your own profit margin, too.

The right HACCP products can fit your business needs and they can be cost effective, too. The right plan, forms that you can use, and training materials can all help you run your food industry business properly.

Cost Concerns

Worried about the costs of implementing a HACCP for your company? Costs of HACCP products don’t have to be extensive and the costs don’t even have to be ongoing, either. You can purchase plans that will cost your business a fee once and will help you continually without ongoing costs. Consider it an investment in safety and a risk management tool rather than an expense.

The cost of not having the right food safety planning and basic food hygiene safety training programmes in place could be very costly if something goes wrong. Make the right choice and choose something that suits your needs and that will help safety become the standard mindset in your business.

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Buying HACCP Products for Your New Food Business

If you are looking at different HACCP products for your new food service business, there are a number of available options. The right choice will be cost effective for your company and the right choice will help you be compliant with a food safety management system that makes sense for your business and for your customers, too.

The Importance of Your HACCP

Implementing a good system is important and very necessary, too. It’s not just good business practise; it’s also necessary, by law. Step by step actions need to be followed by everyone in your business with respect to food handling. But in developing your own HACCP you don’t have to re-invent the wheel. It’s made simpler when you can find a cost effective and easy to implement already-proven system that can fit with your business model.

HACCP Certification – Why Is It Important?

If you are a citizen of the USA, then recently you must be hearing about the HACCP Hong Kong – certification a lot in the television, radio and so on and you must be wondering as to why you are being made aware of it. By this time we can bet that you must be craving to know why you should check this HACCP certification. Well we are going to talk to you regarding the same so that the next time you are buying something to eat you know that you have bought the correct thing.

How HACCP certification helps?

It helps in a number of ways and those are being listed as follows:

· Firstly, it helps you to know what kind of food you are buying and whether it is perfectly safe or not. Only when you see that the product has a certification of HACCP then only you can know that you are buying the right kind of product. Thus with this certification, shopping of food products becomes far easy than it formerly used to be. So no tension while choosing food products.

· It gives product ratings to the product that it certifies so that you can choose which the better product is. Yes it is true that the certified products are a bit costly but then nothing is costlier than your life isn’t it? So it is for your benefit that the HACCP certification should be checked.

· Thirdly, the certification is given to a product only after intricate scrutiny which means that the product with the certification is bound to be flawless. It falls under the HACCP principles so that by in-taking food certified by this group no one should get ill or have any sort of uneasiness in the body. So the next time you move out to buy food packets just check whether the certification is present or not and pick the one which has it.

It is again important to check the certification because according to a recent survey that had taken place, it was seen that people who did not buy food according to the certification suffered from severe ailments like gastroenteritis and so on as because the food they took were not checked properly. But when asked to the people who are very careful in picking up food, they said that their rate of falling ill had lessened day by day as they took the certified foods. Be it a petty thing as a pickle or anything big such as canned food, do check it twice before buying as because we buy and have food to become healthy and not to fall sick isn’t it?

Food Safety – Overview of HACCP Principles

In 2011, the Food Safety Modernization Act (FSMA) mandated HACCP planning across all industry segments, forcing the entire food industry to catch up with the latest safety requirements. HACCP Hong Kong

What is HACCP?

Hazard analysis and critical control points, or HACCP, is a preventive approach to safety for the food and pharmaceutical industries. It aims to identify, prevent and reduce possible hazards in the food chain, from production to distribution and storage. Based on risk-assessment, the HACCP approach allows both industry and government to establish and audit safe food production practices.

Who is HACCP applicable to?

HACCP is applicable to any business directly or indirectly involved in the food chain:

Production, processing and packaging
Storage, transport and distribution
Preparation and distribution of food
Shop – retail and catering

HACCP – the internationally recognised food safety management system

That is not to say that HACCP software is essential for the implementation of a HACCP system. There are a number of paper-based HACCP management systems. Assured Safe Catering, is one long established system that requires the identification of the critical steps in a catering business, and these will be similar for most caterers (e.g. purchase, storage, preparation, cooking, cooling, reheating and service). Once the critical steps have been identified for an individual business and the critical limit set e.g. a minimum cooking temperature of 75°C, written records are kept of the temperatures achieved (and of the monitoring of other critical limits). This system can be very effective although those implementing it will need to have a very good understanding of the HACCP principles that underlie it. However, it cannot provide the prompts and guidance that can be incorporated in good HACCP software.

To provide more guidance and produce less form filling than is necessary in the Assured Safe Catering system; the Food Standards Agency sponsored the development of Safer Food Better Business (SFBB). This comprises a manual that describes in words and pictures a range of catering (and food retailing) systems that are common and identifies the critical points, critical limits, controls, and appropriate monitoring in each case. The use of a simple diary for record keeping reduces the paperwork and time required for this system.

HACCP software is therefore only one way in which the requirement for each food business to implement a food safety management system based on HACCP principles can be achieved. However, depending on its structure HACCP software can be easy to use, provide a ready identification of critical control points, give guidance on critical limits, monitoring and reduce the amount of paperwork necessary.

Food Safety Management System based on HACCP principles

That is not to say that HACCP software is essential for the implementation of a HACCP system. There are a number of paper-based HACCP management systems. Assured Safe Catering, is one long established system that requires the identification of the critical steps in a catering business, and these will be similar for most caterers (e.g. purchase, storage, preparation, cooking, cooling, reheating and service). Once the critical steps have been identified for an individual business and the critical limit set e.g. a minimum cooking temperature of 75°C, written records are kept of the temperatures achieved (and of the monitoring of other critical limits). This system can be very effective although those implementing it will need to have a very good understanding of the HACCP principles that underlie it. However, it cannot provide the prompts and guidance that can be incorporated in good HACCP software.

To provide more guidance and produce less form filling than is necessary in the Assured Safe Catering system; the Food Standards Agency sponsored the development of Safer Food Better Business (SFBB). This comprises a manual that describes in words and pictures a range of catering (and food retailing) systems that are common and identifies the critical points, critical limits, controls, and appropriate monitoring in each case. The use of a simple diary for record keeping reduces the paperwork and time required for this system.

HACCP software is therefore only one way in which the requirement for each food business to implement a food safety management system based on HACCP principles can be achieved. However, depending on its structure HACCP software can be easy to use, provide a ready identification of critical control points, give guidance on critical limits, monitoring and reduce the amount of paperwork necessary.

HACCP Software

On 1st January 2006 the European Food Regulations EC Regulation 852/2004 was implemented in the Britain through the Food Hygiene (England) Regulations 2005 and similar legislation for the rest of the UK.

These EU based food hygiene regulations had largely the same requirements as the old UK regulations. The one major departure is that the 2005 Regulations demand that all food businesses have in place a written Food Safety Management System based on HACCP principles, with appropriate records. HACCP HK

It is this requirement for a written HACCP based system, with records, that has brought into prominence the use of HACCP software.

Before we consider the actual use of HACCP software we must define what HACCP is. HACCP stands for “Hazard Analysis Critical Control Point”. HACCP is an internationally recognised food safety management system that allows the critical food safety steps in the food business to be identified and then controls put in place to ensure each critical step is completed safely. It is a system that lends itself to the use of HACCP software.

Although the HACCP system is quite straightforward, it can be daunting for those in the food trade who are not use to considering terms like analysis, monitoring, control, validation etc. and it is here that HACCP software cam help.

HACCP Terms of Reference

The Terms of Reference document is actually the first document a HACCP team should compile for each product or product group to be subjected to HACCP Study. It should be compiled and agreed by the whole HACCP team as it outlines the foundation of the HACCP plan and many of its structures. HACCP HONG KONG – This can affect decisions taken on food safety later on. Lets look at each area of the Terms of Reference document in a HACCP plan. The Terms of Reference should contain the following information:

Scope of Hazards – here we outline the types and nature of the hazards that are to be assessed in the hazard analysis. For example; in a meat processing operation this will typically say ‘This HACCP plan is concerned with microbial, chemical and physical hazards. The main hazards that are likely to cause a problem are microbes such as E.Coli, coliforms and salmonella.’ You would then go on to describe the main ways in which these microbes can cause problems in the process. For example cross contamination, inadequate cooking or cooling.

Scope of Safety – this section is easy. This is simply a statement of where the food safety responsibilities (and therefore the process flow diagram) begin and end. It will typically read ‘Our Company’s food safety responsibility begins when we take delivery and sign for any raw material, ingredient, food product or packaging and ends when our customer takes delivery of our finished product.’

Product Specification – here we want to include the relevant details of what is in the product or its recipe. If we have a separate detailed product specification document then we can simply provide a reference to that document.

Intended Use – this is a very important part of the Terms of Reference document as it describes who the finished product is intended for consumption by. This section should mention any susceptible groups such as the elderly, infants, pregnant mothers or allergen sufferers. If there are any such susceptible consumers of the product then these must be take in to account during the risk assessment part of the hazard analysis. This section will remind the HACCP team of this.

HACCP Team – finally; the HACCP team itself for the product being studied must be documented. Here we need to outline the roles, responsibilities, training and experience of the HACCP team. For example, we will need a HACCP chairman or coordinator who will make final decisions in the event of disagreement and who will keep progress moving forward. We may also need a HACCP Secretary to take notes and minutes. We will definitely need people who can do the practical work of writing up and verifying process flows and then those who are responsible for day to day running of the system as well as training.

As you can see there is more to the Terms of Reference than meets the eye so it is important to get this document correct from the start. Errors and omissions at this stage of the HACCP plan represent the thin end of the wedge and can become major issues that affect food safety later in the HACCP documentation process.

HACCP Terms of Reference – Top Tips

HACCP (Hazard Analysis Critical Control Points) is a proactive approach to food safety that involves identifying points in the process of producing or manufacturing food that are critical to food safety. HACCP HK – A key stage in the preparation of the HACCP documentation is the Terms of Reference document. To this day, many companies still don’t spend enough time or effort on this document and yet it is the very foundation of the HACCP system. This article will explain why this is important and discuss the key elements of creating a good terms of reference document.

The Terms of Reference document is actually the first document a HACCP team should compile for each product or product group to be subjected to HACCP Study. It should be compiled and agreed by the whole HACCP team as it outlines the foundation of the HACCP plan and many of its structures. This can affect decisions taken on food safety later on. Lets look at each area of the Terms of Reference document in a HACCP plan. The Terms of Reference should contain the following information:

Product / Process Details – this is a description of what we are going to be producing, manufacturing or preparing. It should, in effect, be a description of the process flow diagram in such a way that you could actually draw up a process flow diagram from it. This means that there should be sufficient detail to be able to draw the process flow boxes on paper and connect them up to form the process flow diagram. A good way to do this is to describe exactly how the product is made, what ingredients go into it, how ingredients and packaging are stored and processed. Ensure that this is described in sequence from start to finish. This section should also state what products or product groups are covered by this HACCP plan.

Benefits of Implementing HACCP

Increased consumer or government confidence HACCP HONG KONG
Reduced legal and insurance costs
Increased market access
Reduction in production costs
Improved product consistency
Improved staff-management commitment to food safety
Decreased business risk.
To gain HACCP certification by a reputable certification provider such as Global Manager Group who provides HACCP Certification Documentation Kit to cover all the requirements of HACCP documentation. The HACCP documents follows CODEX guideline is designed accurately so that it can be used very effectively for educating vendors, employees, management, and food safety groups for the establishment of a food safety management system(FSMS).For food safety and HACCP policies and procedures, the food business is required to undergo an audit or assessment.