Understanding HACCP Certification
What is the definition of HACCP certification? Hazard Analysis Critical Control Points (HACCP) is a set of measurements used by authorities around to world to ensure food is handled safely and properly before final consumption. The processes of growing, harvesting, manufacturing, distributing, and preparing food is strictly regulated so consumers can feel confident that their health and safety is a priority.
If you have a restaurant, HACCP certification may be mandatory to operate it and a vital part of managing your restaurant. This means that the entirety of your food handling procedure will need to be audited and evaluated by an expert in the field. This authority uses their knowledge about good food safety practices to make sure that you meet all the safety standards required to become HACCP certified. We’ll go over this step by step so you know exactly what to expect and how to prepare for your evaluation.
The Process of HACCP Certification
Becoming HACCP certified does not happen at the snap of a finger. A fair amount of investment and dedication to improving your food safety process is an absolute must. There are seven basic HACCP principles you will need to follow before you can receive certification. Let’s take a look at these and the path to becoming certified.
Principle 1: Conduct a Hazard Analysis
Before you begin to improve your food safety processes, you’ll need to know exactly what needs to be improved. The first step of HACCP certification entails targeting the potential hazards that could cause harm to your consumers if not properly controlled. In the context of HACCP, a hazard is anything that is biological, chemical, or physical that can lead to injury or illness. To do this, take some time to brainstorm what the hazardous elements are and evaluate them on a scale of most to least severe.
Principle 2: Determine the Critical Control Points (CCPs)
What is the definition of a critical control point (CCP)? This is how you can prevent a food safety hazard from occurring—or at least reduce it to an acceptable level. A CCP can be implemented at any step of the food handling process and can include thermal checks, ingredient testing, or even packaging and protection operations.
Principle 3: Establish Critical Limits
When it comes to food safety, there are certain limits you just cannot exceed. For this step, you will have to determine what these limits are and the control measures that must be applied to guarantee this does not happen. In short, critical limits determine whether the operation you are implementing is safe or unsafe, so establishing them is crucial for your consumer’s health.
Principle 4: Establish Monitoring Procedures
In this step, you need to determine the processes that will make monitoring your CCPs possible. Writing down an action plan is a major aspect of this principle. Because if you don’t monitor your critical control points, how can you make sure that you are adhering to your standards?
Principle 5: Establish Corrective Actions
Despite our best intentions and efforts, deviations from the norm can occur. By establishing corrective actions, you’ll have a map of what to do if food safety standards have not been met. This should also detail who oversees the corrective measurements and give a record of the process for future maintenance or development.
Principle 6: Establish Verification Procedures
A lot goes into making sure food safety standards are met. Monitoring is just one aspect of it, whereas verification encompasses the rest. This allows you to guarantee that the operations you’ve set in place are running as planned. An independent expert is generally required during this step to verify hazards are fully controlled.
Principle 7: Establish Record-Keeping Procedures
You will need to create an HACCP plan as part of the certification process. Basically, all the HACCP principles must be written and recorded so they can be used as a reference for future use. In addition to this documentation, validation records approved by the proper authorities should be included as proof that all the steps have been properly implemented and followed.
HACCP Training
Are you on the lookout for a means to become HACCP certified? There are two ways to go about it: you can choose to follow in-person training or receive HACCP certification online. Like with anything, there are benefits and drawbacks to both.
Online HACCP certification may be a preferred method if you are looking to follow training at your own pace. Depending on the level of HACCP certification you would like to receive, this can last from just one hour to several dozen. Your HACCP training can be done in English, or feel free to select the language with which you feel most comfortable among the range offered by SGS, the world’s leading testing, inspection, and certification company. And upon a successful completion of the training, you will receive your HACCP certification in PDF format.
In-person HACCP certification might be the better option for you if you are seeking more hands-on experience. Much more practical in nature, in-person training will teach you how to develop and implement an HACCP plan and prepare for a food safety audit. Because these evaluations are focused on continuous improvement, they will provide you with the tools you need to obtain HACCP certification for the long-term.
You also want to make sure that HACCP standards are communicated internally and that all your employees are informed.
What HACCP Certification Can Do for You
Requirements for HACCP certification depend on where you are and what kind of restaurant activity you partake in. However, having an HACCP plan goes hand-in-hand with implementing good food safety practices. Plus, HACCP certification is the very best way you can demonstrate your restaurant’s commitment to safety and health standards and to ensure guest satisfaction. Your guests will most certainly take notice that you have gone above and beyond to provide the very best service around!
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