HACCP Implementation Program

Pest control has always been an integral part of a food processor’s sanitation program. Critical issues involve the cleanliness of food contact surfaces or equipment as well as the prevention of cross-contamination from contact with unsanitary objects.

Proper labeling, storage and use of chemical remedies are vital. Protection of food, food packaging materials and food contact surfaces from adulteration by, among a list of items, pesticides, is also a critical factor. Exclusion of pests, such as insects, rodents and birds which can carry and spread disease organisms is critical to a HACCP program.

If you have any HACCP queries or if you need to incorporate a pest control program within your food manufacturing process, Expert Pest Control Services can come up with the best pest management program for your business. We have highly trained technicians that can assist with the setup process. We also have Expert Pest Control Services have within the company internationally qualified persons so if you already have a current pest control company assisting you we can assist you with day time and night audits to see if your program is up to standards.

Pest control has always been an integral part of a food processor’s sanitation program. Critical issues involve the cleanliness of food contact surfaces or equipment as well as the prevention of cross-contamination from contact with unsanitary objects.

 

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

 

Today, many of the world’s best manufacturers and vendors use the system as a basis for their food safety management programs and for compliance with GFSI audit schemes. 

Through analysis of hazards and where they can occur, Safe Food Alliance of California helps implement systems and procedures to minimize risk. Safe Food Alliance provides a truly hands-on food safety management system at each and every operation in assisting in the management of critical control points. 

A food safety program, however, does not just stop with HACCP. To be effective, prerequisite programs such as pest control, traceability & recall, hygiene and sanitation need to be developed and implemented. Additionally, the issue of ensuring that suppliers and distributors also have a food safety program needs to be addressed through development of ingredient specifications and a vendor assurance system.

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