Why HACCP Consulting's Service is Important?

 

The ACMS Consultores Group specializes in implementing Hazard Analysis and Critical Control Point Systems (HACCP).

The Hazard Analysis and Critical Control Points (HACCP) system is characterized by a preventive approach to health risks linked to food. Previously it was called ARCPC, and as of the publication of RD 202/2000 on standards relating to food handlers by international agreement, it is now called HACCP.

Experience has shown that the HACCP Consulting Services in Qatar allows a greater guarantee of the healthiness of the food consumed, greater efficiency in the use of the technical and economic resources available to the industry, and an effective task by those responsible for health.

The application of the HACCP system is based on the identification of health risks of all kinds, biological, physical, or chemical, that potentially affect food and the determination of critical control points (CCP), adapted to each manufacturing process in particular, from the receipt of the raw material to be used to the dispatch of the finished product.

In the CCPs, the risks identified may be eliminated or minimized with the pertinent preventive measures, an adequate control system, as well as the consequent corrective actions. The entire system will be subjected to continuous verification processes and documented by the corresponding records.

Benefits of implementing a HACCP System

Being an effective and internationally recognized method, the HACCP System:

• It guarantees a high level of sanitary quality, which is especially useful in official inspections or legal processes. A correct application of this system makes it possible to systematically address the minimization of food hazards, whether microbiological, physical, or chemical, through anticipation and prevention, instead of a thorough inspection of the final product.

• It allows for reduced production costs by optimizing the production process and minimizing discarded products. It shows a consolidation of the quality image of the final product and, consequently, of the production company, improving business competitiveness.

Demonstrates conformity and compliance with the requirements of the regulations, both national and community, in relation to food safety and hygiene.

Key aspects of a HACCP system:

The methodology defined in the Codex Alimentarius must be followed based on the 7 principles and a series of operations structured in a logical sequence:

1.       Training of the HACCP team

2.       Product description

3.       Determination of system application

4.       Elaboration of Flow Chart

5.       On-site verification of the flow chart

6.       Performing Hazard Analysis and control measures

7.       Determination of critical control points

8.       Establishment of Critical Limits for each hazard

9.       Establishment of Verification Procedures and Establishment.