Goals
The objectives of the prestation HACCP assessment: Guarantee the health security of your production :
Controls in food processing companies are being strengthened to ensure the safety of food offered to customers.
It is becoming necessary for companies to identify and define the stages where hazards are located in order to implement prevention actions for possible contamination risks.
To meet this need, the HACCP evaluation method has been developed.
This method is based on the Codex Alimentarius (Alinorm 093-13A, a globally relevant standard) and European regulations (Directive 93/43 EEC) and can be enriched with contributions from ISO 22000. Its attainment certifies that you control food safety hazards.
Who is the HACCP Evaluation for?
The HACCP evaluation method concerns all catering establishments, food trades and processing establishments (after so-called primary production, i.e. agricultural).
It is aimed at employees to provide them with the knowledge necessary to comply with French and/or European hygiene regulations.
Benefits of the HACCP Evaluation
Quickly control food safety hazards and comply with current regulations
Enhance your good hygiene practices with your customers and partners to meet market demand (customers, suppliers).
Differentiate yourself from your competitors by having your HACCP analysis evaluated by an impartial third party.
Enhance your ability to control the sanitary safety of your products, thanks to the certificate that is issued to you.
Engage in a progress approach with your staff on the subject of sanitary safety.
It is becoming necessary for companies to identify and define the stages where hazards are located in order to implement prevention actions for possible contamination risks.
To meet this need, the HACCP evaluation method has been developed.
This method is based on the Codex Alimentarius (Alinorm 093-13A, a globally relevant standard) and European regulations (Directive 93/43 EEC) and can be enriched with contributions from ISO 22000. Its attainment certifies that you control food safety hazards.
Who is the HACCP Evaluation for?
The HACCP evaluation method concerns all catering establishments, food trades and processing establishments (after so-called primary production, i.e. agricultural).
It is aimed at employees to provide them with the knowledge necessary to comply with French and/or European hygiene regulations.
Benefits of the HACCP Evaluation
Description
Did you know? The HACCP evaluation method was developed by NASA as part of the Apollo space programme to prevent and eliminate as much as possible any biological, chemical or physical danger to astronauts (Octopus.haccp).
The HACCP method was institutionalised in the European Union by Directive 93/43/EC on the hygiene of foodstuffs. It makes it possible to control food safety with the aim of preventing, eliminating and reducing biological, physical or chemical hazards to an acceptable level.
HACCP focuses on 3 classes of hazards to food hygiene:
biological hazards (viruses, bacteria, etc.)
chemical hazards (pesticides, heavy metals, residues, large quantities of additives, etc.)
physical hazards (wood, glass, etc.)
The Hazard Analysis Critical Control Point method is a regulatory method but it is not a standard. In English, it is known as Hazard Analysis and Critical Control Points.
The aim of this method is to increase production safety at all stages, from processing to final consumption (at the consumer's home).
Thanks to the HACCP method, you will be able to identify the specific risks associated with your organisation, assess them and implement corrective actions if necessary.
The benefits of the HACCP assessment for your organisation:
- Understanding and managing the food safety of your production
- Complying with regulatory obligations
- Being responsive in case of problems and becoming more efficient in implementing solutions
Features
The HACCP assessment is broken down into 7 main stages:
1. Carry out a hazard analysis.
2. Determine the critical control points.
3. Set the critical threshold(s).
4. Set up a monitoring system for CCP limits.
5. Determine the corrective measures to be taken when monitoring reveals that a given CCP is not or is no longer under control.
6. Apply verification procedures to ensure the proper functioning and effectiveness of HACCP.
7. Create a file containing all the procedures and records relating to these principles and their implementation (traceability).
The HACCP method was institutionalised in the European Union by Directive 93/43/EC on the hygiene of foodstuffs. It makes it possible to control food safety with the aim of preventing, eliminating and reducing biological, physical or chemical hazards to an acceptable level.
HACCP focuses on 3 classes of hazards to food hygiene:
The Hazard Analysis Critical Control Point method is a regulatory method but it is not a standard. In English, it is known as Hazard Analysis and Critical Control Points.
The aim of this method is to increase production safety at all stages, from processing to final consumption (at the consumer's home).
Thanks to the HACCP method, you will be able to identify the specific risks associated with your organisation, assess them and implement corrective actions if necessary.
The benefits of the HACCP assessment for your organisation:
- Understanding and managing the food safety of your production
- Complying with regulatory obligations
- Being responsive in case of problems and becoming more efficient in implementing solutions
Features
The HACCP assessment is broken down into 7 main stages:
1. Carry out a hazard analysis.
2. Determine the critical control points.
3. Set the critical threshold(s).
4. Set up a monitoring system for CCP limits.
5. Determine the corrective measures to be taken when monitoring reveals that a given CCP is not or is no longer under control.
6. Apply verification procedures to ensure the proper functioning and effectiveness of HACCP.
7. Create a file containing all the procedures and records relating to these principles and their implementation (traceability).
Periodicity
The HACCP attestation is issued after an audit and can be renewed.
To obtain the HACCP attestation, the Apave Certification teams ensure that you have operational control, namely: Verification of the conformity of the HACCP method as well as its application and effectiveness.
Following these checks, if you comply with all the conditions, Apave Certification will issue you with an attestation certifying the quality of your commitments.
To obtain the HACCP attestation, the Apave Certification teams ensure that you have operational control, namely: Verification of the conformity of the HACCP method as well as its application and effectiveness.
Following these checks, if you comply with all the conditions, Apave Certification will issue you with an attestation certifying the quality of your commitments.
Prestation
HACCP assessment: Guarantee the health security of your production
Ref : TLAB0150