- Food Consultancy
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- Audit Support
HACCP (Hazard Analysis and Critical Control Points)
Hazard analysis and critical control points or HACCP is a systematic approach to food safety. HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production, and preparation processes including packaging, distribution. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices.
The Principles are:
- Conduct a hazard analysis
Plan to determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
- Identify critical control points
A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
- Establish critical limits for each critical control point
A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce that hazard to an acceptable level.
- Establish critical control point monitoring requirements
Monitoring activities are necessary to ensure that the process is under control at each critical control point.
- Establish corrective actions
These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant’s HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product is injurious to health or otherwise adulterated as a result if the deviation enters commerce.
- Establish procedures for ensuring the HACCP system is working as intended
Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis. Verification also includes ‘validation’ – the process of finding evidence for the accuracy of the HACCP system (e.g. scientific evidence for critical limitations).
- Establish record keeping procedures
The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations. Implementation involves monitoring, verifying, and validating of the daily work that is compliant with regulatory requirements in all stages all the time.
What our clients have to say about us?
MS GRACE KHOO
Manger of Shui Xing International Pte Ltd
“Our consultant Yi Vean is very responsive, helpful and knowledgeable. Highly recommend you to appoint her as your consultant.”
MR. GAVIN GBI
Manager of grand build interior
“Friendly Jason brought me to the classroom for course. Great sales support and consistent follow up by staff, quality service delivery and proven track record with reputable companies. ”
MR SHAUN TAN
Operations Manager of Asia Dessert Guru Pte Ltd
“Positive working experience with the team at Advance Safety & Consultancy. Milcah, Samantha and Chris were more than adept at their job, and have helped implement ISO 22000 for our company. Till now, whenever we have questions when we receive new equipment or any changes to our processes / system, Milcah, our consultant, has been very responsive and helpful. Highly recommended.”
Best Technology Pte Ltd
“Yi Vean is a meticulous and patient person. When I’ve encountered some ISO queries that she always answered my questions promptly. She did a great job! “
TD Fabrics Pte Ltd
“Milcah is very patient and try her best in guiding us as to how to prepare the necessary reports during the ISO 9001 conversion. She is good!!!”
MR. LOUIS TONG
Managers of Nan Xiang Food Industries
“We engaged Advanced Safety & Consultancy to implement ISO 22000. Milcah and Keliza, as well as their whole team, was helpful and professional throughout the whole process.”
MS. BHUVANA BALA
QA, Management System Development
“I want to take the time to thank Advance Safety & Consultancy for the better service provided on our ISO 9001:2015, ISO 14001:2015 and ISO 45001:2018 transition. Especially during these transitions, I found the professionalism and better ISO knowledge from our consultant Ms.Tay Yi Vean. She is very dedicated to her work. I was also impressed with the support provided by her. We held many meetings discussions with her in order to fully learn to grasp the requirements of the ISO standards and how they applied to our company. Hereafter we would recommend Advance Safety&Consultancy to any company going through the implementation of a QMS and EMS in order to obtain ISO certifications. Once again I thank you and I wish you all the best in your future endeavors.”
MR. CHESTER CHIEW
Directors of SINMAH
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Mr. Yap Sheng Young
Director, Singtel Satellite Operations
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Iyer Jayaprakash Gopalan
Director of Shell Infotech
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