FSS CORP - Food Safety Specialists
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HACCP is a systematic approach to food safety consisting of 7 principles, they are:

The National Advisory Committee on Microbial Criteria laid out the latest version of HACCP in the International Journal of Food Microbiology, in 1992. The Committee set out 7 Principles defining the HACCP process. They are:

  1. Conduct a hazard analysis. Prepare a list of steps in the process where significant hazards can occur and describe the preventive measures.
     
  2. Identify the Critical Control Points (CCPs) in the process.
     
  3. Establish critical limits for preventive measures associated with each identified CCP.
     
  4. Establish CCP monitoring requirements. Establish procedures for using the results of monitoring to adjust the process and maintain control.
     
  5. Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.
     
  6. Establish effective record-keeping procedures that document the HACCP system.
     
  7. Establish procedures for verification that the HACCP system is working correctly.

Food Safety Specialists can:

Provide a comprehensive 2 day HACCP Training Seminar certified by the International HACCP Alliance
Develop and Assemble HACCP Plans for all types of Food Service & Food Manufacturing
Develop Flow Carts
Provide Hazard Identification and Analysis
Identify Critical LImits, Monitoring Solutions and Suggest Corrective Actions
Provide Guidelines for HACCP Plan Implementation
EurepGAP Audits w/HACCP

 
FPA Certified
YUM! Brands Food Safety Certified
  USDA HACCP Certification FOOD and Medical Device
AFDO Seafood HACCP Certified
 International HACCP Alliance Certification
Thermal Processing Certified
Six Sigma Champion
EurepGAP Certified
Food Defense Certified
CQA Certified Quality Auditor
Certified SQF Consultant

Certified SQL Consultants/Auditors
Certified BRC Consultants/Auditors
 
  

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