There are many people today who still do not understand what HACCP standards are? Through this article, Bavabi will help everyone have a more comprehensive view of HACCP. At the same time, let Bavabi’s customers know that Bavabi’s products are extremely safe for human health. Because this is one of the standards that Bavabi has worked very hard to achieve over the past 7 years.
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point System. It is a system that helps identify, evaluate and control critical hazards to food safety. From raw material selection to production. From finished products, inspection and storage. HACCP analyzes the potential impacts on the product. Focuses on human health and safety issues. Specifically, what are HACCP hazards?
- Biological hazards: bacteria, viruses, parasites, molds… Can be on the raw materials or contaminated from the outside.
- Chemical hazards: toxins in the raw materials. Substances that are accidentally or intentionally introduced by humans. Specifically pesticides, preservatives, additives or pesticide residues…
- Physical hazards: sand particles, grit, wood samples, metals. or other impurities that are contaminated during the harvesting, processing, and storage of raw materials….
7 principles that must be strictly implemented by HACCP
One of the core factors to ensure the effectiveness of the HACCP quality management system is that the enterprise complies with the principles set forth by HACCP. Specifically, HACCP sets out the following 7 principles:
Conduct hazard analysis
This principle must be implemented throughout all stages of production. At the same time, it is necessary to make a list of all physical, chemical, or biological hazards that are likely to be present or potential. Then, assess the level of impact of each hazard. At the same time, establish appropriate hazard control measures.
Determine critical control points (CPPs)
Enterprises need to identify significant control points in the food production and processing process. Implemented through hazard analysis using decision trees.
Determine CCP critical limits
Enterprises need to establish a maximum or minimum limit as well as standards for factors. Including time, temperature, pH, … and other processing characteristics that can control hazards.
If these limits are broken, businesses need to take timely corrective actions to control any effects related to food safety.
Establish Critical Control Point Procedures
CCP control procedures include identifying the objects to be measured and how to measure them (observation or physical measurement).
In addition, businesses need to ensure that this control must be carried out consistently and stored in the form of records to see that those CCPs have been met.
Establish corrective actions
When an important limit is broken, businesses need to establish corrective actions. The principle is set to eliminate all products that do not ensure food safety. Including in the production and processing process.
At the same time, this action also helps businesses identify the causes of the problem to quickly eliminate it and minimize its recurrence in the future.
Establish inspection and verification procedures
Inspection and verification procedures are part of the HACCP plan that every business must have when applying HACCP in its FSMS. Once the plan has been established, the business must ensure that it is effective in preventing the identified hazards.
Establish procedures for keeping records and documents
All procedures of the HACCP plan must be stored in written form. Specifically, records or documents. This is evidence that the HACCP system is effective.
Bavabi and the journey to achieve HACCP standards
Building a production process system, using modern machinery in production
After 7 years of formation and development, up to now, Bavabi has been successful in applying a food safety management system. Strictly applying the food safety management system. Achieving certifications – HACCP standards, ISO 22000. Apply 5S tools to management and production processes.
For HACCP standards, Bavabi has changed its facilities to meet the set standards. These tools help monitor the entire food processing process. Including from the raw material production stage to the packaging stage. Then preserve and deliver to consumers. All must ensure food safety.
At the same time, establish a safe working environment. Not only the places where raw materials are stored, the production place production, processing, and all other locations such as warehouses, offices, yards, etc. must also be ensured.
Strictly manage raw material areas, production processes, and labor protection for staff
- Bavabi’s raw materials are cleaned according to a closed production process. Ensuring food hygiene and safety. Standard storage temperatures do not allow bacteria, molds, etc. to survive.
- Bavabi uses raw materials grown in planned areas and complies with the farming process of the Ministry of Agriculture & Rural Development. Breeds are strictly controlled, and the farming environment is sampled periodically for monitoring.
- Bavabi’s production staff must always wear sterilized protective clothing. Wear gloves and disinfect with chlorine water before entering the factory.
Up to now, Bavabi’s products such as oyster floss, fresh exported oysters, oyster crackers, mantis shrimp floss, shrimp floss, mackerel floss, mussel floss, clam floss… have all been HACCP certified. Customers can be completely assured every time they use them. In the near future, Bavabi will continue to invest in more equipment. At the same time, apply new technology to production and business.
What are the benefits of using HACCP-certified products?
HACCP certification helps businesses improve their reputation and product quality. Create a foundation for product development in demanding domestic and foreign markets. Shorten the international trade process.
In addition, after understanding what HACCP is, customers can have more confidence in the company’s products. Critical hazards, when controlled, will ensure the health safety of customers. Consumers have the opportunity to use products with guaranteed quality. Especially in the current period of uncontrolled “dirty food” flooding the market.
