HACCP-based FS Program - Hawkins Watts New Zealand

While the use of HACCP based systems are mandated under NZ law, Hawkins Watts New Zealand has adopted the HACCP philosophy into our Food Safety Program.

HACCP (Hazard Analysis Critical Control Point) is essentially a quality system which identifies, evaluates and controls hazards which are significant for food safety. Please refer to the Annex to CAC/RCP 1-1969, Rev. 3 (1997) on the FAO website.

The HACCP system comprises seven principles:

Principle 1. Identify the potential hazards associated with food production at all stages, from growth, processing, manufacture and distribution to the point of consumption. This includes assessment of the likelihood of occurrence of the hazards (risk assessment) and identification of preventive measures for their control (risk management).

Principle 2. Determine the points, procedures and operational steps that can be controlled to eliminate the hazards or minimize their likelihood of occurrence. These are the critical control points (CCPs).

Principle 3. Establish critical limits which must be met to ensure that the CCPs are under control.

Principle 4. Establish a system to monitor control of CCPs by scheduled testing or observations.

Principle 5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.

Principle 6. Establish procedures for verification which include supplementary tests and procedures to confirm that the HACCP system is working effectively.

Principle 7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

Our sourcing, warehousing, repacking and distribution operations have all been assessed from a HACCP basis, with resultant critical control points managed appropriately. In addition we have used our own in-house expertise, rather than a consultant, to assess our business operation from a HACCP standpoint.



http://www.hawkinswatts.com/qual_tbx_haccpfsp.htm