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HACCP is a food processing management system that addresses food safety through a preventative approach. This is achieved by the identification and control of biological, chemical and physical hazards associated with raw material and handling, processing, storage and distribution of the finished product prior to consumption. HACCP can be implemented in small, medium and large scale businesses.
There is greater demand in international mar ets for products manufactured under the HACCP food safety system. The adoption of the HACCP approach may offer a legal defense in the event of liabilities associated with food borne diseases.
(Prescribed Foods# foods that are manufactured or processed for e)port or for sale and for which grades or standards have been prescribed in the Processed Food *2rades and 3tandards+ $egulations, 4567. Prescribed foods include, but are not limited to sauces, 8ams, 8ellies, etchup, syrups, canned ac ee and some 8uices.
WHAT ARE THE RE%UIREMENTS FOR HACCP RECO&NITION OFFERED BY THE BS'?
$egistration with the appropriate authority. "mplementation of the Pre#re&uisite Programmes9 2ood 'anufacturing Practices. "mplementation of the seven HACCP principles. A HACCP 'anual *must entail the Critical Control Points and the monitoring system+.
$ecord generation # $ecords for a minimum of three *:+ consecutive months which reflect the implemented HACCP system.
Premises Transportation ! 3torage %&uipment Performance ! 'aintenance Personnel Training Programme 3anitation ! Pest Control Health ! 3afety $ecalls
Pre#re&uisite programmes are the foundation of the HACCP Plan and must be implemented prior to the HACCP Plan.
Application / Indication of interest Submission of HACCP Manual Assessment Audit(s) Granting of HACCP Recognition Certificate
Mar!et Sampling