GHP/HACCP

What is GHP/HACCP?

Before implementing HACCP, it is imperative that good hygiene practices (GHP) are in place. Once implemented, both standards work together to ensure that potential hazards are identified, assessed and controlled.

The addition of HACCP certification requires organisations to determine critical control points, and establish control measures to maintain a safe environment for the production of food.

Once certified, organisations can proudly promote themselves as certificate holders in any of their promotional materials and can include the URS certification logo free of charge.

Who requires a GHP/HACCP certification?

All organisations involved in the production, processing distribution and preparation of food in the food industry are required by law to implement a management system based GHP and HACCP principles that are outlined in each standard.

How can a GHP/HACCP certification benefit your business?

Becoming certified for GHP/HACCP can bring a wide range of benefits to your organisation, including:

• Reducing the risk of contamination


• Improving your organisations food safety and quality


• Increasing customers confidence in your organisation


• Enhancing your organisation reputation

How can you prepare for GHP/HACCP Certification?

Although the thought of starting the certification process may seem daunting, there are a variety of steps you can take to make the process to becoming certified far more streamlined:

 

• Familiarise yourself with the GHP standard


• Carry out a self-assessment to highlight any areas for improvement


• Develop a flow diagram to demonstrate your processes

What are the key requirements GHP/HACCP?

When working towards becoming certified for GHP/HACCP, there are various areas that will be a focus during the audit. These areas include:

 

• Personal hygiene


• Pest control


• Cleaning and sanitation


• Waste management

What are the seven core principles of the HACCP standard?

The GHP standard covers a wide range of important principles that encompass the methods of maintaining hygiene standards. These principles include:

 

Hazard Analysis:

The first principle highlights the importance of identifying potential hazards that could be present at any stage of the food handling process. Forms of hazards include, biological, chemical or physical.

Determination of Critical Control Points:

The second principle involves identifying each step of the food handling process where control can be applied to prevent, eliminate or reduce the level of hazards to an acceptable level.

Establishing Critical Limits:

The third principle concerns organisations determining the maximum or minimum levels for each critical control point that must be met to ensure food safety throughout the food handling process.

Monitoring procedures:

The fourth principle defines how the implemented critical control points will be monitored to ensure they are being controlled.

Corrective actions:

The fifth principle outlines the corrective steps that must be taken when a critical control point deviates from the established critical limit.

Verification procedures:

The sixth principle introduces procedures that must be implemented to verify that the HACCP plan is functioning correctly.

How long will your GHP/HACCP certificate be valid for?

Your GHP/HACCP certificate will be valid for at least three years; dependent on the type of site that is being certified.

Ready to get started? Apply using the quotation link below.