Food Processing in accordance with HACCP
Hazard Analysis Critical Control Points during each stage of the food supply chain
HACCP was originally developed to ensure food safety for the manned space program in the 1950s and is fast evolving in the USA as the principle method for food and safety control.
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on seven key stages.
7 Key Stages
- Conduct a hazard analysis
- Find critical control points
- Create critical limits
- Begin monitoring procedures
- Create and implement corrective actions
- Create verification processes
- Produce a record keeping process
Critical limits and monitoring requirements
Whether planned or on-the-spot, are you ready for an inspection?
- Easily prove you have monitoring equipment in place within all critical areas
- Can you prove your monitoring equipment is accurate?
- Provide examples of areas with critical limit alarms
- Produce date specific on-the-spot temperature reports
- Supply audit trails with corrective actional notes
Food Bank Temperature Monitoring
Over 46 million people regularly use one of the biggest food banks in America, Feeding America, 60% of those seeking help from a food bank are deemed to be vulnerable or…
Centralized Monitoring with Hanwell EMS
Manufacturing businesses in multiple sectors, such a food, pharmaceutical and healthcare, often must abide by good practice requirements, providing evidence that products such as vaccines are stored to the correct…
Refrigerator Monitoring System for food and beverage retailers.
If you’re the owner of a food or beverage retail or manufacturing business, you should already be aware of the importance of having your refrigerators running 24/7. But, do you…