HACCP CERTIFICATION IN THAILAND

Haccp Certification in Thailand

Haccp Certification in Thailand

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Maintaining ongoing compliance with HACCP (Hazard Analysis and Critical Control Points) requires businesses to keep detailed documentation that demonstrates their adherence to food safety standards. These records are essential for audits, internal reviews,Haccp Certification Cost in Thailand and ensuring that food safety procedures are followed consistently. Below is an overview of the key documentation that businesses need to maintain for ongoing HACCP compliance:

1. HACCP Plan Documentation


The HACCP plan itself is the core document that outlines the entire food safety system. It should be regularly reviewed and updated. The HACCP plan includes:

  • Hazard Analysis: A detailed assessment of potential biological, chemical, and physical hazards at each stage of production.

  • Critical Control Points (CCPs): Identified stages in the production process where food safety hazards must be controlled.

  • Critical Limits: The acceptable limits for each CCP (e.g., temperature, time, pH).

  • Monitoring Procedures: How and when monitoring will occur for each CCP.

  • Corrective Actions: Steps to be taken if a CCP is not within its critical limit.

  • Verification Procedures: Methods used to ensure the HACCP system is working effectively.


2. Records of Hazard Analysis


Documentation of hazard analysis is critical for demonstrating that hazards have been systematically identified, assessed,Haccp Certification Services in Thailand and controlled. These records should show:

  • The process flow diagram for the production process.

  • Identified potential hazards at each stage.

  • Risk assessment showing which hazards are significant and need to be controlled.

  • Any decisions or actions taken in response to identified hazards.


3. Monitoring Records


Each Critical Control Point (CCP) needs to be monitored to ensure that it remains within its established critical limits. Monitoring records must include:

  • Date and Time: Specific dates and times when monitoring took place.

  • Parameters: The specific parameters being monitored (e.g., temperature, pH, humidity).

  • Results: Actual readings or measurements at each monitoring point.

  • Person Responsible: The staff member responsible for conducting the monitoring.


4. Corrective Action Records


When deviations from critical limits are detected, corrective actions must be documented. These records should include:

  • Details of the Deviation: What the deviation was and when it occurred.

  • Corrective Actions Taken: What steps were implemented to bring the process back into control (e.g., adjusting temperatures, discarding affected products).

  • Effectiveness of the Action: Verification that the corrective action was successful and the hazard has been controlled.


5. Verification Records


Verification ensures that the Haccp Implementation in Thailand is functioning as intended. These records may include:

  • Audit Reports: Internal and external audit findings.

  • Calibration Records: Documentation of calibration of equipment such as thermometers or pH meters to ensure accuracy.

  • Testing Results: Results from laboratory testing of food products or process samples to verify safety.

  • Review Meetings: Records of meetings where the HACCP plan and system are reviewed, including any updates or modifications made.


6. Training Records


Employee training is essential for the success of a HACCP system. Training records should include:

  • Training Sessions: Dates and topics covered in food safety and HACCP training.

  • Employee Attendance: A list of employees who attended training sessions.

  • Competency Evaluations: Assessments showing that employees understand their roles in maintaining food safety.


Conclusion


Maintaining comprehensive documentation is critical for ongoing Haccp Certification process in Thailand. By keeping accurate and up-to-date records for hazard analysis, CCP monitoring, corrective actions, verification, training, supplier control, equipment maintenance, and traceability, businesses can ensure they consistently meet food safety standards. These records not only facilitate successful audits but also demonstrate a commitment to producing safe food products for consumers.

 

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