The Food Safety Management System (FSMS) provides a preventative approach to identify, prevent and reduce food-borne hazards. This is to minimize the risk of food poisoning and to make food safe for consumption. A well designed FSMS with appropriate control measures can help food establishments comply with food hygiene regulations and ensure that food prepared for sale is hygienic and safe for consumers.
HACCP (Hazard Analysis and Critical Control Points) is a risk management system that identifies, evaluates, and controls hazards related to food safety throughout the food supply chain. While all seven HACCP principles are included in the ISO 22000 standard, it may still be implemented as a separate risk management system.
A HACCP program can be implemented for control of physical, biological, and chemical risks throughout your operations. The plan helps assure regulating authorities and customers that you are taking every reasonable precaution to assure food safety. It also helps you reduce contamination-related food losses and improve the design of new food products.
HACCP plan principles:
Identification of food hazards and the necessary risk control measures
Identification of the food safety Critical Control Points (CCPs)
Determination of the critical limits for each CCP
Establish monitoring procedures for CCPs
Plan and take corrective action when critical limits are exceeded
Establish verification procedures for the HACCP FSMS system
Establish documentation and record keeping for the HACCP FSMS system
Rely on AJA Bangladesh Ltd. Knowledge and Experience
AJA Bangladesh Ltd. have experience and expertise in the food industry, including HACCP audit programs, ISO 22000, GFSI standards and many other programs. We have in-depth knowledge and awareness of how to structure and manage compliance programs for the many different business models that fall under the standard. Our experienced, perceptive, and clear-thinking auditors are equipped to interpret the standard properly and guide you efficiently through the registration process.