Hazard Analysis & Critical Control Points (HACCP) is a scientific approach to identify hazard in a food system from raw material production, procurement & handling, to manufacturing, distribution, and consumption of the finished product; and apply the result in eliminating or controlling them to ensure that the food is safe for the customers. The principles of HACCP are internationally recognized and aim to focus the organization on the process & production steps and conditions critical to food safety in pursuit of consumer protection. In this manner, HACCP attempts to avoid hazards rather than inspect the finished products for the effects of those hazards.
HACCP Certification in Newzealand is one of the many services offered by TopCertifier, the global consulting and certification solutions provider. HACCP can be used by any organization in Newzealand directly or indirectly involved in the food chain and pharmaceutical business. We deliver HACCP certification services to all major locations in Newzealand, like Auckland, Wellington, Christchurch, Hamilton etc.
HACCP increases buyer and consumer confidence. It also increases business awareness of food risks and supports business leadership through the direction of resources to safety-critical elements of the process. It helps demonstrate resilience to customers, suppliers, and tender requests. Therefore, it ensures compliance with legislation, regulators, and customers.
HACCP Certification in New Zealand is a food safety management system that involves the identification, assessment, and control of physical, biological, and chemical hazards in the production and distribution of food.
The purpose of HACCP certification in New Zealand is to ensure that food products are safe for consumption by controlling potential hazards that could cause harm to consumers.
HACCP certification in New Zealand is often required by regulatory agencies and customers in the food industry, and it is also recommended for food production and distribution companies to implement for their own risk management and to demonstrate their commitment to food safety.
The key principles of HACCP include conducting a hazard analysis, determining critical control points, establishing critical limits, implementing monitoring procedures, establishing corrective actions, implementing verification procedures, and establishing record-keeping and documentation procedures.
The process of obtaining HACCP certification in New Zealand involves conducting a hazard analysis, determining critical control points, establishing critical limits, implementing monitoring procedures, establishing corrective actions, implementing verification procedures, and establishing record-keeping and documentation procedures. The company must then undergo an HACCP certification audit by an independent certification body.