HACCP Documentation

Overview of HACCP Documentation

Processes in the HACCP Documentation

Credentials Useful for HACCP Documentation

Strength of Ascent MALDIVES

HACCP stands for Hazard Analysis Critical Control Points. A food safety framework is being introduced in a deliberate, preventative manner. The goal is to protect food during the production processes against biological, chemical, and physical risks.

The completed product may be dangerous if there are several food risks present. In order to lower these risks to a safe level, the HACCP Documentation develops the finest and most trustworthy measures.

From the farm to the consumer, all aspects of food production are covered. The standard describes the criteria for an efficient management system for food safety, which includes developing policies and procedures, putting controls in place, monitoring, taking corrective action, and conducting reviews.

The organization’s dedication to food safety is outlined in the food safety policy, which also describes the goals and duties of each employee. The HACCP Plan describes the controls that should be in place to prevent possible threats to food safety.

The HACCP Documentation’s verification and validation processes guarantee that the food safety management system is operating efficiently.

1) HACCP Plan: The HACCP Plan is the central document that outlines the entire HACCP system for a specific food product or process. It includes the following elements.

• Product Description: Provides detailed information about the food product, including ingredients, intended use, and target consumers.
• Process Flow Diagram: Illustrates the sequence of steps involved in the production process, from raw material receiving to final product packaging.
• Hazard Analysis: Identifies and evaluates potential biological, chemical, and physical hazards associated with each process step.
• Critical Control Points (CCPs): Identifies specific points in the process where control measures can be applied to prevent, eliminate, or reduce hazards to acceptable levels.
• Critical Limits: Establishes the maximum or minimum values for critical control measures to ensure food safety.
• Monitoring Procedures: Specifies how and when to monitor critical control measures to ensure they are within established limits.
• Corrective Actions: Outlines the actions to be taken when monitoring reveals that a critical control measure is not within the established limits.
• Verification Procedures: Describes the methods and frequency of verifying the effectiveness of the HACCP system.
• Record Keeping: Identifies the records to be maintained to demonstrate compliance with the HACCP plan.

2) Prerequisite Programs: Prerequisite programs are the foundation of the HACCP System and address basic food safety practices. Documentation for prerequisite programs typically includes:

• Good Manufacturing Practices (GMPs): Describes the general hygiene and operational practices that ensure food safety.
• Standard Operating Procedures (SOPs): Outlines specific procedures for handling raw materials, cleaning and sanitation, pest control, equipment maintenance, and employee training.
• Supplier Approval and Control: Specifies the criteria and procedures for approving and monitoring suppliers to ensure the safety of incoming materials.
• Allergen Control: Documents procedures for preventing cross-contamination and properly labeling allergenic ingredients.
• Calibration and Maintenance: Provides guidelines for the calibration and maintenance of equipment used in the production process.

3) Records and Documentation: Accurate and detailed records are crucial for demonstrating compliance with the HACCP system. Examples of records and documentation include:

• Monitoring Records: Documenting the results of monitoring critical control measures, such as temperature logs, pH measurements, and visual inspections.
• Corrective Action Records: Describing the actions taken to correct deviations from critical limits.
• Verification Records: Records of activities performed to verify the effectiveness of the HACCP system, such as internal audits and laboratory test results.
• Training Records: Maintaining records of employee training and competency in food safety practices.
• Supplier Records: Documenting approvals, certificates of analysis, and audit reports of suppliers.

The collection of credentials that should be provided while a certifying organization completes the HACCP Documentation is as follows:

1. Recipes and methods used to prepare and serve food
2. Employee training records
3. Food safety and sanitation policies
4. Pest control records
5. Delivery and receipt records for food ingredients
6. Food storage temperature logs
7. Sanitation logs
8. Food contact surface cleaning logs
9. Food preparation logs
10. Records of corrective actions taken (appropriate when food safety problems arise)

• Ascent MALDIVES provides relevant training to all levels of employees about the implementation and knowledge of HACCP Certification.
• Ascent MALDIVES guides you on the road map to HACCP Documentation and steps to implement by our experienced and qualified team for all businesses.
• Ascent MALDIVES are in the business of ISO Certifications and Product Marking for the past 10+ years. We have achieved the highest level of security and customer satisfaction.
• Ascent MALDIVES experts are on 24X7 to serve you at anytime, anywhere in the world.
• Ascent Maldives is available to supply your organization with complete training for personnel and make them capable of solving quality issues like a piece of cake. Ascent Maldives provides training according to the organization’s requirements in a timely and efficient manner, throughout Male, Fuvahmulah, Maafushi Island, and all other parts of the Maldives.
• Services of Ascent MALDIVES can be provided as evidence and help you with the closure of non-conformities and offer you the best help to improve the efficiency of your business.
• With Ascent MALDIVES, achieving a HACCP Certificate is a simple step for a business, industry, or organization.

Apart from that, we deliver the following Unique Selling Points:

• Better international exposure.
• Skillful experts to handle the HACCP Documentation.
• First-class and strict HACCP Audit
• Experienced consultants to handle your case.
• Gain technical and advanced-level approaches from qualified professionals.
• Certification is assured.
• Service availability is assured at different locations in the Maldives.
• 100% success rate with higher credibility
• Ascent MALDIVES is not a freelancer or managed by temporary individuals. The result is assured with us.
• We stand at the top of the best-listed consultant agency.