HACCP (Hazard Analysis and Critical Control Points) is a systematic approach used to identify, evaluate, and control hazards, ensuring safety and standards in both food and animal by-product processing.

HACCP (Hazard Analysis and Critical Control Points) is a globally recognized safety management system originally developed for food processing but now widely applied in the processing of animal by-products. This system ensures the safety and quality of products by identifying and controlling potential hazards throughout the production process. The HACCP framework is used as baseline for GMP+ FSA scheme

Key elements of HACCP include:

  • Principle 1: Conduct a Hazard Analysis:

    • Identify potential biological, chemical, and physical hazards that could occur in the processing of animal by-products.

    • Evaluate the risks associated with each hazard and determine the preventive measures needed to control them.

  • Principle 2: Determine Critical Control Points (CCPs):

    • Identify points in the process where hazards can be effectively controlled or eliminated.

    • Establish CCPs at stages such as collection, transport, processing, and packaging where controls can be applied to prevent or reduce hazards.

  • Principle 3: Establish Critical Limits:

    • Define the maximum or minimum values for each CCP that must be met to ensure hazard control.

    • Critical limits can include temperature, time, pH, and other measurable parameters specific to animal by-product processing.

  • Principle 4: Establish Monitoring Procedures:

    • Develop procedures to monitor CCPs and ensure they remain within the established critical limits.

    • Monitoring activities may include regular temperature checks, visual inspections, and testing specific to animal by-product processes.

  • Principle 5: Establish Corrective Actions:

    • Define actions to be taken when monitoring indicates that a CCP is not within the critical limits.

    • Corrective actions ensure that any deviations are addressed promptly to prevent unsafe products from reaching consumers.

  • Principle 6: Establish Verification Procedures:

    • Implement verification activities to confirm that the HACCP system is working effectively.

    • Verification can include reviewing records, conducting audits, and performing tests to validate the system's effectiveness in animal by-product processing.

  • Principle 7: Establish Record-Keeping and Documentation Procedures:

    • Maintain detailed records of hazard analyses, CCPs, critical limits, monitoring activities, corrective actions, and verification procedures.

    • Documentation provides evidence of the effectiveness of the HACCP system and compliance with safety regulations in animal by-product processing.

By following HACCP principles, PEPITO ensures that its products meet the highest standards of safety and quality, protecting both consumers and the environment.

PEPITO HACCP Certificate

Contact us

By submitting you agree to processing of personal data.