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HACCP Certificate

HACCP History


The HACCP standard is a food safety system designed for the US military and NASA in the early 1960s. It has been revealed that traditional food safety standards are insufficient for the safety of food to be sent into space. Because of this need, NASA has published a guide to critical control points. The standards envisaged in this guide have started to be used in the American national space program. Although HACCP was originally a standard developed by NASA, it has evolved and spread internationally over time, becoming an internationally accepted food safety standard in the modern science-based food safety system.


What is HACCP Certificate?

HACCP is an abbreviation derived from the English initials of the concept called "Hazard Analysis Critical Control Points", with its Turkish name "Hazard Analysis and Critical Control Points".


If the HACCP Certificate;


• By making hazard analyzes at every stage and point of the production chain, such as food preparation, production, processing, packaging, storage and transportation, starting from the supply of raw materials in a food chain,

• Identifying critical control points where necessary; following these points, preventing any problems before they occur,

• Ensuring the production of reliable foods in accordance with certain standards by ensuring the protection of the system,

• Applicable to organizations of all levels and sizes,

It is a food safety certificate and system.
 

The HACCP standard provides food safety against physical, chemical and microbiological risks; It is a globally accepted food safety standard based on the establishment and protection of a properly functioning system in order to present reliable products to the consumer.

The HACCP Certificate is an internationally recognized system in the field of food safety risk management and is becoming increasingly mandatory for all companies engaged in the production and distribution of foodstuffs.

Proper implementation of the system will ensure that consumers are confident that the food products they consume are healthy and safe. Sources and processing techniques of foodstuffs change over time. Accordingly, changes in the production techniques of foods bring new dangers and risks. The HACCP standard offers a systematic approach to identify these hazards and risks and take the necessary precautions.


The 7 Basic Principles of the HACCP System:


There are 7 generally accepted basic principles on the basis of the HACCP Document. These:

Hazard analysis and creation of detailed flow charts,
Determination of critical control points (CCP) using decision tree,
Determination of critical limits (target level and tolerances) for critical points,
Establishment of the system and creation of preview methods for monitoring critical control points
Determining corrective actions against non-conformities and deviations, if any, by monitoring some points that are not under control,
Establishing verification / control procedures in order to supervise the effective functioning of the system,
Establishing a documentation system, including procedures and records, in order to implement these principles.

Who Should Apply the HACCP System?


• Food production facilities

• Food component production facilities

• Meat combined facilities

• Meat slaughtering places

• Food outlets

• Catering companies

• Restaurants

•    Cafes

• Logistics and storage organizations

• Farmers

• Packaging producing companies

• Institutions providing food equipment

The implementation of the HACCP system by all organizations in contact with food has become a necessity in today´s food market.

 
Benefits of the HACCP System

• Reduction in production costs (~30%)

• Providing easy decision-making opportunity due to the presentation of critical information to the management

• Meeting all the demands of consumers regarding food safety

• Facilitating export as it is an internationally recognized system

• Reducing the risk of product recall

• Increasing the work efficiency and satisfaction of the employees

• Raising awareness of employees on hygiene and food safety

• Reducing the risk of producing faulty products with process control

• Reducing the risk of death from food poisoning and poisoning

• Ensuring compliance with laws

• Minimizing the problems encountered in official inspections

• Minimizing food waste and costs arising from wastage

• Improvement of the working environment

 
Other Food Management Stand of HACCP Certificate relations with the conditions


The HACC Certificate can also be applied with other food managementP. E.g; Examples of TS 13001 Standard, HACCP Certificate. TS 13001 Standard; A HACCP management system standard, based on the HACCP management system standard, is a document consisting of 3 basic products, namely good manufacturing practices. The HACCP Certificate is a system accepted by the UN Food and Agriculture Organization (FAO) and the World Health Organization (WHO) Food Codex Commission.


HACCP Handbook


After testing with the HACCP system, it is required with the HACCP system to be certified with the HACCP certificate. In HACCP handbook format:


• Introduction of HACCP plans

• Organization plan

• HACCP Food Safety Policy

• Food ahead

• Duties and responsibilities

• HACCP established

• Product information

• Process information and diagrams

• Hazard analyzes

• Quality control and critical control points limits

• HACCP approval system

• Other systems references

• HACCP supplements

 
How to Get a Haccp Certificate?


It consists of HACCP Certification Stages Steps.


• All HACCP system structures

• Making their products

• Your food business experts

• Job approval

• Hazard risk assessment

• In the area of ??KKN points

• How is the KKN program directed?

• Sending corrections for nonconformities in the food industry

• Merchandising of the business hall

• Instructions of the instructions

• Document registration system and application

• Deposit to certificate

• Audit day planning

• in inspection

• Audit membership, if any, nonconformities

• Issuing and approving the HACCP Certificate

 

HACCP Certificate


Haccp, which means Hazard Analysis Identifying Critical Points (Hazard analyzes and critical control points), is a standard to be produced in food. It is a product type consisting of open systems, with all the threats, risks and precautions from the people who cause it for use in food products. Haccp can be included in all preparation, packaging and presentation processes outside of the production stages of a food chain. Haccp is a widely used standard in the seafood aqua sector in the world. In terms of control and hazards in the production area, the course of all process process paths should be made.


HACC™ is a globally accepted food quality against chemical, microbiological and exemplary risks.


With haccp, food can be conveniently designed to complete critical control points and roundtrips for risk to eliminate hazards.


It includes the equipment required for critical control installations, the material supply chain.


Haccp is a food management system that can be applied by food businesses and all risks and risks associated with these food systems are preventable and corrective and applicable practices.


HACCP is a range of systems for risks involved and related content. It can also be applied in conjunction with other management systems. The TS 13001 Standard is based on internationally accepted HACCP principles. TS 13 Standard is a HACCP system system system configuration consisting of three main units, management, HACCP system and good manufacturing practices (GMP).


Among those who purchase the HACCP System, it provides convenience in being cultivated in a world grown on a global scale, before that it enjoys people. Transformed into place of legal requirements, it is one step ahead of competitors and is informed about personal hygiene and health and safety.


In order to be able to benefit from a small food product for consumption, it must be sufficient to make a very good analysis and to benefit from the analysis that needs to be reviewed. There is a need for a sample-based method that systematically handles the steps of all these processes.


HACCP (Food Safety Management System), English Hazard Analysis and the effectiveness of the Critical Control Point event are in the form of Hazard Analysis and Critical Control Points. HACCP, which is a food safety system, is a systematic system for the equipment to be designed in such a way that the material from the food is not completed and for the necessary control elements.


Supply of foods It is a quality control that includes directions as a system (raw material hygiene, hygiene, personal hygiene, hygiene, environmental hygiene, etc.) from production, use and waste management.


HACCP Scope



The generally accepted HACCP consists of 7 basic principles:



Ø analysis


Ø Identification of critical control points


Ø Operation of critical limits


Ø To use critical control points to use


Ø Patient and corrective therapeutic treatment of uncontrolled points


Ø To strive to effectively control the systems of construction machinery


Ø What should be the maintenance and maintenance sections in this training?



HACCP system security, analysis of what could be dangerous; It enables them to carry out systematic and review processes of critical control control limits in the food production process.




o Ensures the security of customer trust,


o Ensures that consumers are in a food-safe environment,


o Appropriate for the price of the preventive product; disposal, re-kitchen and product recalls meeting,


o Control about the points where the consumer may take risks, increases the product detail,


o Reveals Your Commitment to Produce / Sell Reliable Food,


o Designing the trust of the consumer/customer, retailer and government bodies,


o Strengthens your brand / corporate image,


o Helps When You Are Being Inspected By Regulatory Authorities / Other Overseers,


o New Market / your new expected,


o Provides an effective auto-control system,


o Provides customer demand,


o Ensures compliance with laws.


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