HACCP: CAC/RCP-1 1969 Food Safety Certification

What is HACCP?

HACCP is a system to control the specific hazards in the food chain which are potentially harmful for health at the time of consumption of any edible product. It is an internationally accepted standard for food safety system which is based on the CODEX ALIMENTARIUS COMMISSION (CAC/RCP-1-1969) guidelines. These guidelines are recommended code of practice for hygienic production, storage and distribution of food products. The Objectives of guideline is to define the potential risk during production, storage and distribution, where general hazard control by good hygiene practice (GHP), good manufacturing practice (GMP) and specific hazard control by hazard analysis of critical control points (HACCP). It is well known that this system was initially developed by scientists of NASA and Pillsbury Company for aeronautics to ensure food safety during space programs

Hazards are potentially harmful substance (such as biological, chemical, and physical hazards) which is capable to cause of adverse health effect if consume. Hazards can be introduced in your supply chain from raw material production, procurement, storage, handling, manufacturing, packaging, distribution, display and storage of the finished product.

What is HACCP Certification?

HACCP Certification is an independent third-party confirmation that your organization conforming the requirements of HACCP CODEX ALIMENTARIUS (Code of Practice for hygiene and food safety), however certificate of compliance issued for 3-year validity whereas continual improvement maintain by periodic surveillance audit.

How can approach to acquire the HACCP Certification?

Review the organization prerequisite and requirements with latest updated CAC/RCP-1-1969 Guidelines. Contact with CB (BISCE Certification) for assessment of fulfillment of HACCP requirements. Elementary requirements are given below.

  • Organization policy, objectives, GHP & GMP program & procedures in line with updated CAC/RCP-1-1969 Guidelines
  • Procedure, plan and records of 12-step HACCP requirements.
  • Records of GHP, GMP, Inspection, monitoring, measuring, trainings, verification & validation etc.

Why HACCP Certification is important for business?

HACCP System is the basic root and needs of any food business to control the significant hazards and to produce the safe product for consumption. HACCP is a scientific food sanitation control system to secure the safety and hygiene of food product by the effective and self-motivated hygiene control system. HACCP is a proactive approach to ensure the food safety without testing of final product.

Business Advantages:

  • HACCP mark indication present reliability in the food product.
  • Export advantage
  • Enhances organizations public image

Economic Advantages:

  • Reduction of defective product and customer complaints
  • Prevention from the food hygiene problems
  • Increase Quality, productivity, efficiency and Conformity Excellence
  • Reduce cost of operation by improving productivity and reducing rejection

Advantages to Organizations Management:

  • Safe and sanitary Production & distribution of food product
  • Effective response to RECALL
  • Enhanced customer satisfaction by ensuring their safety
  • Reduced risk of food poisoning in turn reducing the problems of legal issues
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