Use this HACCP Certification Checklist to ensure your food safety program is up to date. Monitor your food safety procedures and document monitoring activities to maintain consistency.
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The Hazard Analysis Critical Control Points (HACCP) is a food safety management system that the Food and Drug Administration (FDA) use in order to monitor the food journey from harvest to consumption, every single step of the way. Through the system, food businesses can reduce the likelihood of food contamination that might cause people to get sick while it also serves as an efficient and effective way to assure that the food is safe to consume.
HACCP is used by both food manufacturers and sellers. A HACCP certification proves that their practices and procedures comply with the regulations of the region they are in and further readies them for the Global Food Safety Initiative (GFSI) audit. It also boosts brand trust as a HACCP certification demonstrates that there are systems and procedures in place that minimize food safety risks.
With a HACCP plan, the operations team can easily manage any critical control points (CCPs) of the food journey. CCPs define phases in the food journey that allow for an opportunity to prevent, mitigate, and eliminate possible contamination.
A HACCP certification checklist should be one of the final steps and checks you perform before embarking on your certification journey. With such a checklist you, your quality managers or even official inspectors and auditors can easily and step-by–step inspect your production in order to determine whether you are HACCP compliant or not.
To become a HACCP-certified organization, you need to check other prerequisite food safety programs, such as pest control and proper food waste management. You also need to ensure that your suppliers and other food partners have a HACCP food safety program in place.
Here are the 3 main steps you need to take if you want to be HACCP-certified:
These programs are a key component of an organization's HACCP system. PRPs ensure that a site's operational conditions, manufacturing, and food handling processes are safe and free from contamination.
An example of a prerequisite program is Good Manufacturing Processes (GMP), which makes sure that the products used and the production process adhere to the food quality standards.
Any business that deals with food should have a HACCP plan in place. However, this HACCP certification checklist should be based on scientific evidence to guarantee that its application truly reduces or eliminates risks to human health. The plan should be able to identify and assess hazards. It should be able to create measures that focus on prevention. The system should also be able to adapt to the changes over time. Most importantly, all employees should be aware of the safety procedures in place so everyone in the organization will follow them.
After creating a HACCP safety program, there should also be a certification from a third-party audit done by a certified food safety inspector. The audit should include the organization's HACCP system, ensuring that it complies to the given standards of food safety. Spot checks are most recommended to ensure that everyone in the organization follows the steps and processes. Here are a few tips to prepare for such an external audit:
HACCP plans will vary, depending on the focus you choose to set. Some plans focus on the product and the process while others employ a unit operations approach. Generic HACCP certification checklists are useful guides in creating a HACCP plan that focuses on process and product. Take note, however, that the unique conditions of a workplace should be considered when developing all the components of the HACCP plan.
Here are the five basic steps that will help you to create efficient and effective HACCP plans effortlessly:
Each member of your HACCP team should have the appropriate expertise regarding the product, service and processes. They should be multi-disciplinary and have expertise in the following areas:
Operations personnel should also have an involvement since they are more familiar with the limitations and variability of the operations.
Describing the product is the first task of the team. It includes the general description of the food, the ingredients used, and the processing methods. It must also include how the food will be distributed. Should it be kept frozen or refrigerated at all times, or should it be kept at room temperature?
The team should also describe how the food will be used in general. Are the products meant for public consumption, for infants, or for those with special dietary needs? All this information is vital and can help you make sure that food safety standards are in accordance with what your model consumer requires and expects.
A flow diagram provides a clear, simple outline of each step involved in the process. The steps should be under the direct control of the organization. The flow diagram can also include all the steps of the food journey before and after the food is processed in the facility for more clarity and even better organization.
As a final step, it is important that the team conducts an on-site review of the operation to ensure the accuracy and integrity of the flow diagram. The diagram should be modified as needed and the changes documented carefully for future reference. This way you can ensure that all the steps and measures taken have been accurate.
HACCP is an important system and standard for the food industry that helps keep consumers safe and healthy in the most efficient way possible. Since HACCP is recognized internationally, you can benefit greatly from a HACCP certification. That is why you should not waste any more time, create a checklist and get ready for the certification process.
We at Lumiform are happy to offer you our support on your HACCP journey to more food safety. By using our app you can save time and energy, collaborate with your teammates and document your efforts digitally – no matter where you are. The flexible app and software