HACCP Certification in Kenya
Food safety is a global concern. Food safety is the assurance that food won't cause harm to the buyer when it's prepared and/or eaten with its intended use.
Food safety is a global concern. Food safety is the assurance that food won't cause harm to the buyer when it's prepared and/or eaten with its intended use. Pesticides, food borne bacteria, drug residues are some samples of harmful elements which will contaminate food. Importantly, hygiene and sanitation within the production, processing, transportation and packaging of foods is equally important to take care of the standard and safety of food. Applying the principles of food safety consistently will help to steer faraway from a reactive approach that responds to emergencies to a solid foundation of confidence and reliability supported precautionary and preventive measures.To know more about HACCP certification in Kenya contact our Expertcertifier.
International buyers are now beginning to demand a totally operational and well-managed Food Safety Management System in place. FSMS therefore opens new markets through improved competitiveness. Before implementing ISO 22000, it's necessary to implement systematic food safety practices, and be in compliance with the Hazard Analysis and Critical Control Point (HACCP) which may be a mandatory requirement in several countries and markets.
How you benefit from Implementing HACCP in Kenya?
HACCP focuses on the reassurance of food safety. They are doing this by defining, evaluating and controlling risks and hazards which may have a negative effect on safety during: preparation, processing manufacturing, packaging, storage, transportation, distribution, handling or offering purchasable or supply in any sector of the organic phenomenon.
Basically, HACCP requirements are applicable to all or any food businesses and organizations, from primary production to retailers. Whether profit-making or not, public or private. However, they're not intended for service companies that employment with food businesses such as: suppliers of packaging materials, suppliers or producers of food equipment and/or industrial cleaning companies. HACCP is a standard which will be used as a compliance tool. This makes it possible to assess the continued compliance of HACCP principles, general principles of food hygiene, codes of practices and management involvement.
In addition, HACCP are often used as a guide, to offer food operators the accurate tools to use and implement the acceptable assessments, procedures and actions. So as to assure food safety and to suits food safety legislation.
Correct implementation of the HACCP has the following benefits:
Improvement of management and communication within the organization.
Decrease in costs caused by withdrawals and/or recalls.
Improved reputation and brand loyalty.
Renewed sense of confidence in disclosures by increased recognition, trust and credibility.
Conduct a hazard analysis: Plan to work out the food safety hazards and identify the preventive measures the plan can apply to regulate these hazards. A food safety hazard is any biological, chemical, or property which will cause a food to be unsafe for human consumption.
Identify critical control points: A critical control point (CCP) may be a point, step, or procedure during a food manufacturing process at which control are often applied and, as a result, a food safety hazard are often prevented, eliminated, or reduced to a suitable level.
Establish critical limits for every critical control point: A critical limit is that the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to stop, eliminate, or reduce that hazard to a suitable level.
Establish critical control point monitoring requirements: Monitoring activities are necessary to make sure that the method is in check at each critical control point. The FSIS requires that every monitoring procedure and its frequency be listed within the HACCP plan.
Establish corrective actions: These are actions to be taken when monitoring indicates a deviation from a longtime critical limit. The ultimate rule requires a plant’s HACCP decide to identify the corrective actions to be taken if a critical limit isn't met. Corrective actions are intended to make sure 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 functioning as intended: Validation ensures that the plants do what they were designed to do that they are successful in ensuring the assembly of a secure product. FSIS won't approve HACCP plans beforehand, but will review them for conformance with the ultimate rule. Verification also includes ‘validation’ – the method of finding evidence for the accuracy of the HACCP system scientific evidence for critical limitations.
Establish record keeping procedures: The HACCP regulation requires that each one 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 therefore the handling of processing deviations. Implementation involves monitoring, verifying, and validating of the daily work that's compliant with regulatory requirements altogether stages all the time.
The successful application of HACCP requires the complete commitment and involvement of management and the workforce. It requires a multi disciplinary approach which should include, as appropriate, expertise in agronomy, veterinary health, microbiology, public health, food technology, environmental health, chemistry, engineering, etc.