- Food Consultancy
- Business Excellence
- 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?
Mr. Yap Sheng Young
Project Manager of Theme Trendy
“Singtel Satellite Operations has successfully transited to the new standards from ISO 9001:2008 to 2015 standards with strong support from you and your team members. We were able to implement new procedures and further improve the current work processes seamlessly as planned.”
Iyer Jayaprakash Gopalan
Director of Shell Infotech
“On behalf of the company, we would like to express our sincere appreciation for your kind assistance in advising us and developing our documentation for our Quality Management System. With this management system in place, we believed that our internal processes will be more systematic and improved. Thank you.”
Ms Jade Chia
Manager of Great Art
“Our company valued your service in preparing us for the ISO 9001 and OHSAS 18001 Management System surveillance audit. We greatly appreciate your effort in reviewing existing procedures and forms in used. Revising and incorporating new forms into the existing procedures. Last but not least, I would like to personally thank you for your guidance given in housekeeping all the relevant records.”
Mr Lim Kok Sing
Managing Director of Hi-Point Engineering
“On behalf of our company, we like to express our appreciation for your kind assistance in assisting us to review and for the advice given in order to maintain continuous certification of ISO system for our company. We are grateful for your effort and time in helping us prepare and get the documents in place. Thank you.”
Ms. Jenny Wong
Assistant Admin & QA Manager of Forain
“It been pleasure working with you on the consultancy project and also thanks for your knowledge and recommendation you have shared throughout the project. Again, many thanks and we look forward to work with you again in the future.”
Mr. Tan Guat Chin
Director of Fire-Mech
“We appreciate your service to implement the ISO 9001 and OHSAS 18001 Management System for our company. It has enable us to streamline the operation process with clear identification of work in progress and also a safer workplace for our staff to work in. Once again, thank you for your effort in training our staff as well.”
Ms. Yang Qi
Admin Executive of Dover
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Business Development Manger of HRC Harvest Resources Pte Ltd
“Advanced Safety assisted in our company ISO 9001:2015, ISO 14001:2015 and OHSAS 18001:2007 certification. Our experience working with Advanced Group has been productive and positive. They are highly responsive to our needs and provides documentation that meet our requirement. As a result, many processes are streamlined. We are extremely pleased with the service provided and by far the best consultant the company has ever engaged.”
Ms. Jaslaine Poh
Business Development Manager of Uniwes
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Senior Logistics Manager of ES-Team lighting
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