HACCP

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.