HACCP HAZARD ANALYSIS AND CRITICAL CONTROL POINTS MANAGEMENT SYSTEM
HACCP (Hazard Analysis of Critical Points) is a food safety system based on Critical Control Points established to prevent or minimize potential hazards at all production stages in workplaces producing food and food contact substances.
HACCP was first developed in the 1960s by the Pillsbury company in the USA for the purpose of producing 'ZERO DEFECT' products for NASA and the US Army. In our country, it has been made mandatory for businesses producing food and food contact materials, especially meat, dairy and aquaculture businesses, to create and implement the HACCP system.
HACCP ensures that physical, chemical and biological conditions are optimized in food businesses and that the product is processed appropriately from its acceptance into the business to its delivery to the customer.
7 basic principles of HACCP
CREATING DETAILED PRODUCTION FLOW CHARTS AND PERFORMING HAZARD ANALYSIS
DETERMINATION OF CRITICAL CONTROL POINTS (KKN/CCP)
DETERMINATION OF CRITICAL LIMITS
DETERMINATION AND IMPLEMENTATION OF MONITORING METHODS
DETERMINATION OF CORRECTIVE AND PREVENTIVE ACTIONS (CPA) AGAINST DEVIATIONS AND NON-CONFORMITIES AT CRITICAL CONTROL POINTS
ESTABLISHMENT OF CONTROL AND VERIFICATION PROCEDURES TO ASSESS THE EFFECTIVENESS AND SUITABILITY OF THE HACCP SYSTEM
CREATION OF DOCUMENTATION CONTAINING MANDATORY AND RELEVANT RECORDS FOR THE IMPLEMENTATION OF HACCP SYSTEM PRINCIPLES.
SERVICES WE PROVIDE
During the first customer visit, the production department is visited, physical deficiencies are identified and the necessary information is obtained for the installation of the system.
Creation of production flow charts and hazard analysis.
Creating the HACCP plan, preparing the mandatory and relevant documents and delivering them to the company.
Informing the company about the physical conditions required by the Ministry's inspection list and food legislation.
To ensure that every item on the Ministry's inspection list is met.
To inform your company about food legislation throughout the working period and to answer any questions you may have.