Food Safety concerns has been around for a long time and the founder member for these concerns has been Codex Alimentarious. They pioneered the principles for food safety risk analysis and developed the 7 principles of HACCP, (Hazard Analysis & Critical Control Points) that form the foundation of all current food safety standards.
Moody International were one of the first to take these principles and develop a formal standard for use and in 2001, we had our standard accredited by RvA the national accreditation body for Holland. (Click here for free download).
Success follows success and when the Accreditation bodies accepted that his could be combined with ISO 9001, we were then able to offer one certificate that covered both standards. Our combined accreditations are with UKAS, (UK), and TGA, (Germany). We are still able to provide a stand-alone HACCP unaccredited certificate.
7 Principles
Hazard Analysis…review the materials, processes, methods to determine what
Hazards are present, using current chemical / physical & Microbiological information
Identify Critical Control Points…from the process flow drawings and using the information above
Determine those areas that are critical to the process.
Establish limits for these points… From the hazard(s) identified, decide what
measurements / controls can be applied that would eliminate or reduce to acceptable limits the risk imposed
Monitor Each CCP… Regularly monitor the process results from each CCP to confirm
that the controls continue to be effective, considering latest technology and known risk information
Establish Corrective Actions …Develop specific actions that would be required if the process
results go outside the defined limits. Show responsibilities and time limits.
Maintain Records… Records of activities and results are vital for continued conformity
of the system and to be able to demonstrate this to customers and responsible authorities as required.
Verify System Effectiveness… Develop a methodology to allow the full system to be verified for
meeting the assessed risks and that these risks are constantly updated against new information.
With the ability to have an accredited HACCP system or begin with this and work towards integrated ISO 9001 + HACCP, you cannot afford to ignore that Food Safety requirements and legislation are making this a basic requirement for all organisations working in, or associated with, the food chain.
To discuss this and all food safety certification enquires
Please contact Brian Dixon on b.dixon@moodyint.com
