Accreditation in any business is essential, but never more so than when it involves food safety. To ensure the highest standards, N1 is both HACCP and ISO 9001 certified. In this blog, we take a closer look at HACCP and what that means for both the business and you, the consumer.
Hazard Analysis and Critical Control Points, or HACCP as it is more commonly known, is an internationally recognised and science based system which identifies, evaluates and controls hazards which are significant for food safety. A structured approach, it helps companies demonstrate their commitment to meeting food safety requirements, it improves efficiencies, provides a competitive advantage, and it engenders trust for customers and stakeholders alike.
HACCP is based on seven principles:
1st Principle: Conduct a Hazard Analysis
A careful analysis of each step in the food production process is done to identify what could potentially go wrong – this analysis covers any biological, chemical or physical property that may contaminate the product and lead to food being unsafe to eat.
2nd Principle: Identify Critical Control Points
Critical control points (CCPs) are pinpointed – these are any stages at which a control can be applied that will help prevent, eliminate or reduce a potential food safety hazard.
3rd Principle: Establish Critical Limits
Critical limits are set for each CCP to determine at what point the CCP is out of control and what criteria must be met to control the hazard at that point.
4th Principle: Establish Monitoring Procedures
Efficient monitoring procedures are set-up which underpin the efficacy of the programme – monitoring is typically simple, clear and easy to follow to allow appropriate and timeous action, should it be needed; and to ensure compliance throughout the entire process.
5th Principle: Establish Corrective Actions
Corrective actions are determined, these are the responses to be applied should monitoring indicate that a CCP or critical limit is not under control – as with all stages, these actions are refined each time an event happens to improve efficiency and prevent the situation from reoccurring.
6th Principle: Establish Verification Procedures
To ensure continued hazard prevention and optimal efficacy, it is imperative that the HACCP system be reviewed and audited on a stringent and regular basis.
7th Principle: Establish Record Keeping Procedures
The final step involves comprehensive documentation – detailing each of the above principles and how each step has been met to show that the system is functional and successful.
As can be seen, HACCP is a meticulous process that strives to ensure food safety and provide the highest quality end-products; and in so doing it forms the cornerstone of the N1 Hygiene Code of Conduct. It, along with ISO 9001 certification, which will be the focus of next week’s blog, demonstrate the N1 commitment to quality, service and delivery – core values that drive every action at N1.