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                  <h1>Hazard Analysis and Critical Control Points (HACCP)</h1>
                  <p class="highlighted">HACCP is a systematic and science-based approach that helps food business operators identify and control food safety hazards to ensure the production of safe food. HACCP is a comprehensive and proactive approach to food safety that focuses on prevention, control, and continuous improvement throughout the food production process.</p>
                  <p>HACCP systems are widely implemented throughout the food supply chain to ensure the production of safe and suitable food products. HACCP systems throughout the food supply chain, organizations can mitigate food safety risks, protect public health, and ensure the production of safe and suitable food products for consumers.</p>
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                        <h2 class="textYellow">A successful application of HACCP principles requires the full commitment and involvement of all levels of an organization, which provides the confidence in food safety and brand trust that should never be compromised</h2>
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                     <h3 class="textBlue">Identify and Reduce Risk</h3>
                     <p>The systematic approach of HACCP helps in identifying critical risks and establishing validated critical control points and procedures to minimize the risk of costly recalls, foodborne illnesses/injuries, or outbreaks.</p>
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                     <h3 class="textBlue">Due Diligence</h3>
                     <p>The ability to demonstrate robust food safety practices through validation and verification is crucial for reducing uncertainty and proving compliance with food safety standards.</p>
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                        <h2>HACCP Verification Expectation Manual</h2>
                        <p>Expectations Manual for Food Manufacturing and Food Packaging Facilities: Version 2.0</p>
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                  <h2>What Is It?</h2>
                  <p class="highlighted">HACCP consists of 12 steps that encompass both preliminary steps and principles: 5 Preliminary Steps &amp; 7 Principles that form the basis for all global food safety standards under Codex Alimentarius. It can successfully be applied to all sectors of the food change from the farm, to raw materials (ingredients, packaging), and finished products.</p>
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                        Identification of Hazards and the Necessary Risk Control Measures 
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                           <p>The HACCP team should list all potential hazards that could reasonably be expected to occur at each step of the process. These hazards can include biological, chemical, and physical hazards. After identifying the hazards, the team assesses their significance by considering both the likelihood of occurrence and the severity of the potential consequences.</p>
						   <p>Hazard analysis must consider the following:</p>
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							 <li>Raw Material Hazards (incoming goods) </li>
							<li>Process Hazards (steps, equipment) </li>
							<li>Product Hazards (intended or unintended use) </li>
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                        Identification and Criteria of Good Hygiene Practices (GHPs)
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                           <p>Good Hygiene Practices (GHPs) are an essential foundation for the successful implementation of a HACCP plan. GHPs encompass a range of requirements and practices that must be established and followed to ensure food safety. </p>
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                        Identification of the Food Safety Critical Control Points (CCPs) 
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                           <p>There is no single preferred method for determining Critical Control Points (CCPs) within the HACCP system. The HACCP team has the flexibility to choose a methodology that is most appropriate for their specific food business, as long as it is consistent and effectively identifies CCPs.</p>
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                        Determination of Validated Critical Limits for each CCP 
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                           <p>Critical limits are essential in HACCP to establish control over the identified significant food safety hazards at each Critical Control Point (CCP). A critical limit is a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to prevent, eliminate, or reduce a hazard to an acceptable level.</p>
							<p>Each DDP must be scientifically validated before being implemented.</p>
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                        Establish Monitoring Procedures for Each CCP 
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                           <p>Monitoring of Critical Control Points (CCPs) is a crucial aspect of the Hazard Analysis and Critical Control Points (HACCP) system. Monitoring involves scheduled measurements or observations at a CCP to ensure that the critical limits established for that specific point are being met.</p>
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                        Plan and Take Corrective Action When Critical Limits Are Deviated
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                           <p>Despite the efforts put into developing a HACCP plan and implementing control measures, there may still be instances when a loss of control occurs in the food production process. It is crucial to recognize and respond to such situations promptly to minimize the potential impact on food safety.</p>
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                        Establish Validation and Verification Procedures the HACCP System
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                           <p>Validation and verification are crucial components of the HACCP system to ensure the effectiveness and reliability of the plan in controlling significant hazards. Verification includes activities such as; monitoring record reviews, calibration, sampling, corrective actions, and other methods to ensure the HACCP plan is working as intended.</p>
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                        Establish Documentation and Record Keeping for the HACCP FSMS System
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                           <p>Documentation and record-keeping are vital components of a HACCP system. They play a crucial role in demonstrating that a food business has implemented and maintained an effective food safety management system. The documentation should be regularly reviewed and updated as needed to reflect any changes in processes, hazards, critical limits, or procedures. Proper record-keeping and documentation provide transparency, facilitate audits and inspections, support continuous improvement efforts, and ensure the effectiveness of the HACCP system.</p>
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                        <h2 class="textYellow"><strong>2020 Codex Changes and its Impact on your HACCP Plan</strong></h2>
                        <p class="highlighted">HACCP is the heart of a companies food safety management system.</p>
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                  <h2>HACCP Courses &amp; Training</h2>
                  <p>Explore the range of HACCP courses we have on offer through QCI Global Assurance Learning.</p>
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					 <h3 class="textBlue">Online HACCP Validation And Verification</h3>
                     <p>The course you mentioned is specifically designed for individuals in the food industry who are responsible for various aspects related to HACCP (Hazard Analysis Critical Control Point) plan development and maintenance, quality assurance management, and team members involved in food safety.</p>
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                     <h3 class="textBlue">Online HACCP Refresher</h3>
                     <p>Completing an online HACCP (Hazard Analysis and Critical Control Points) Refresher course can indeed contribute to making important contributions to the development and management of food safety plans. </p>
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                     <h3 class="textBlue">Online Principles &amp; Application Of HACCP</h3>
                     <p>HACCP (Hazard Analysis Critical Control Point) is indeed the basis for all food safety management systems and is universally accepted as the primary tool to identify and eliminate food safety hazards. HACCP provides a systematic and science-based approach to food safety management, enabling organizations to identify and address potential hazards proactively and ensure the production of safe food for consumers.</p>
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                     <h3 class="textBlue">Virtual Instructor-Led Training Food HACCP Plan Development</h3>
                     <p>HACCP course is designed to provide attendees with a practical understanding of Hazard Analysis Critical Control Points (HACCP) principles and their application in the food industry. </p>
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                  <h2>Related Services</h2>
				  <p>In addition to the services mentioned earlier, there are several related services that can further support improving business excellence maturity and sustainable business practices. These services include:</p>
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