For the HACCP System to be successful in an organization, the following requirements must be met:
- Senior Management must have believed and embraced this system.
- During the establishment of the HACCP System, support should be sought from experts in the field.
- Employees in the company must be trained in system requirements and standards.
- An effective verification system must be established within the company.
- HACCP System installation work should be carried out with a team to be established in the company.
HACCP Systemis based on the fact that the company has identified critical control points and carried out hazard analyzes at these points. There are seven steps to follow:
- Identification of potentially hazardous (risky) foods
- Determination of critical control points in production
- Determination of critical limits at critical control points (ie sufficient time, adequate temperature, sufficient acidity and adequate humidity limits)
- Determining how to monitor critical control points
- Determine where the problems arise and how to resolve them
- Recording of problems
- Periodic review of transactions and records
In the simplest way, the workflow in a food company goes through the following processes: purchasing, receiving, storing, preparing, cooking, cooling, heating, keeping warm and serving hot. Each process can have its own critical control points. First, they need to be identified. For example, the purchase should be made from reliable sources. In the process of receiving the product, quickly perishable foods should be taken under certain temperature. Prepared foods can be kept at room temperature for a maximum of two hours.
As you can see HACCP standard food safety.
However, the HACCP standard had no international validity. It was also only related to the production of foods and, more importantly, they did not have internationally recognized accreditations. also HACCP Certificate could not get alone. It had to be taken with ISO 9001 Quality Management System Certificate.
Instead of the more national HACCP standard, in 2005, it covers the whole range of food production processes, namely food production, packaging, storage, transportation, distribution and delivery. ISO 22000. Food Safety Management System published.
As such, the HACCP Certificates have lost their validity since 2006. Organizations that have previously received HACCP Certification have started to return to ISO 22000 Certification. Organizations that demanded new certificates started to receive ISO 22000 Certificate directly. Nevertheless, the ISO 22000 standard is based on the requirements of the HACCP standard.
TÜRCERT certification body is an organization that conducts audit and conformity assessment studies. It continues its activities on the basis of the authorization it receives from the relevant accreditation institutions. Organizations that want to get more information about what the HACCP Certificate is and why the HACCP Certificate is needed, or organizations that want to get HACCP Certificate, can come to TÜRCERT certification institution without hesitation. TÜRCERT has an expert manager and employee staff and is able to meet all kinds of demands of organizations regarding various management systems.