Through the use of HACCP, one can use systematic and analytical methods to prevent anything going wrong. HACCP consists of seven principles that concentrate on identifying hazard factors and then finding suitable critical control points in the production process.
The requirements of customers and the authorities
HACCP is of ever increasing significance both nationally and internationally as a requirement for producers of food from authorities and customers throughout the value chain. Regulations for fresh meat, poultry and fish have introduced a requirement for the use of HACCP and similar requirements are being made in connection with the introduction of the hygiene pack, as the EU's new regulations for food hygiene are known. This will apply to all food companies, except the primary stage.
The method is also relevant to food standards such as ISO 22000 and BRC (British Retail Consortium).
Nofima Mat can be commissioned by members of the food industry to assist in the work of ensuring safe production and thereby safe food. Emphasis is placed on identifying hazards and finding suitable control points that are critical for ensuring a safe product. Through the use of HACCP, one can use systematic and analytical methods to prevent anything going wrong. The focus can be moved from control of the end product to control in the production process.
Nofima Mat offers the following HACCP services
- Status review of the company
- Hazard analysis and validation/verification
- Assistance within the company's own HACCP group
- Assistance with implementing HACCP in the company
- HACCP review in connection with product development
- Third party audit of HACCP plans
- Evaluation of new plant and rebuilding from the safe food point of view
- Devising or reviewing a plan for sample taking
- Organising courses for the company in HACCP, microbiology and hygiene
We also organise courses in HACCP in collaboration with SEVU, the centre for continuing and further education. The course includes:
- Background and development of HACCP with reference to regulations and standards
- Preliminary work and basic requirements for HACCP
- Microbiology and how this can help in evaluating hazards
- Analysis for identifying hazards in the process
- Defining critical control points and critical boundaries
- Monitoring, handling non-conformance and corrective measures
- Documentation requirements and implementation of HACCP
- Experiences in practice