We are HACCP Certified!

Hazard Analysis Critical Control Point (HACCP) Certification

What is HACCP?
HACCP is a quality assurance system that is used in the food industry. It is an internationally acceptable technique for preventing contaminants along the food chain. The HACCP system allows food processors, manufacturer, and food handlers to assess the hazards throughout the flow of food and to put measures in place to assure the safety of the end product. HACCP is based on seven (7) principles; first identify the risks, establish critical control points, set critical limits, conduct monitoring, take corrective actions, verification of the system, and documentation. A HAACP plan is product specific so each product will have its own plan.

An establishment that is HACCP certified signifies that company is taking all reasonable steps to provide product of the highest standard. It enhances a company’s image, boast customers’ confidence, and conform to regulatory requirements.

Who can use HACCP?
All businesses involved in the handling of food from producers to retailers. In addition to the operation being HACCP certified individual workers can also be HACCP certified.

How does it work?
The business must first make a commitment; it is a team approach that requires dedication from all level of the company. The next step is to learn about HACCP, the process, the application and its implementation. Persons need to be trained in order to fully understand the principles. HACCP allow the food operator to implement their own quality system and given the regulator the role of auditor. HACCP is a premier tool used by the world’s food industry to manage risks to food safety and quality.

What does HACCP certification mean?
HACCP certification for products being exported to the US and Europe is mandatory, however the practice of having the facility HACCP certified is voluntary based on the local and international guidelines. The implementation of a fully operational HACCP system is an intensive time consuming process that requires significant investment and attention at the beginning. The system is heavily dependent on documentation and recording all that is done throughout the process. HACCP certification means that every reasonable step is taken by the company to protect the quality of the product. It means there is a high commitment to quality and the company is able to verify that the program is working. Being HACCP certified gives an added advantage over competitors in the marketplace.

How to get HACCP certification?
Since it is not mandatory in the Turks and Caicos Islands there is no set procedure for certification. However, the Environmental Health Department is a competent authority and is the only agency that is able to grant such certificate. The first step is to let the department know your intention. A pre-assessment will be done and a list of recommendations given. Training of workers in HACCP will follow and the department provides guidance along the way. An independent auditor along with EHD will conduct another assessment; review the HACCP plans and record keeping. Once everything is in place and the department is confident that the program in place is effective a certificate will be granted.

Want to learn more about HACCP Certification? Visit:
Food and Drug Administration:  http://www.cfsan.fda.gov/~comm/haccp4.html
International HACCP Alliance:  http://haccpalliance.org/alliance/HACCPall.pdf
National Centre for HACCP Certification:  http://www.haccpindia.org/