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HACCP System?
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People have the right
to expect that the food they eat is safe. Food safety is related to the
presence and levels of food-borne hazards in food at the point of
consumption.
The requirement for food safety for all food handling organizations,
which produce, manufacture, handle or supply food, is paramount. Food
safety should be supported by all types of organizations, regardless of
type, size and product provided within the food chain, together with
interrelated organizations to the food handling organization. This
includes organizations directly involved (for example, but not limited
to feed producers, farmers, producers of ingredients, food producers,
retailers, food services, catering services, organizations providing
cleaning, transportation, storage and distribution services) and other
organizations indirectly involved (such as suppliers of equipment,
cleaning agents and packaging material, and other food contact material)
in one or more steps of the food chain.
The most effective food safety systems are designed, operated and
updated within a framework of a structured management system and
incorporated into the overall management activities of the organization.
All HACCP Systems in South Africa are certified against SANS 10330:2007.
This standard describes the principles of control needed to ensure the
supply of safe food to the consumer. The principles described in this
standard are internationally recognized as essential to ensure safe food
products for the consumer and to provide a generic base-line structure
for other specific requirements applicable to a particular food chain
sector. The principles described in this standard should be considered
in all food chain sectors (from farm to fork) to ensure food safety.
Implementing your HACCP System represents a major effort. Some things
will go rapidly and some will proceed in frustratingly slow fashion. It
is essential that you get Top Management and all key personnel on board
and not let the effort stall it is almost always harder to get a
project restarted than it is to get it started in the first place.
Although it wont seem
like it at first, your HACCP System should ultimately provide
significant benefits to your organization. HACCP certification of your
food safety management system ought to instill greater confidence in the
safety of your end products, which should translate to increased
business. Improving customer satisfaction should also improve sales and,
ultimately, the bottom line.
Your journey towards
HACCP compliance and/or certification begins with the HACCP Manual
compiled by HACCP Academy. This HACCP manual and the associated
procedures are intended to satisfy the SANS 10330:2007 documentation
requirements for a food safety manual and food safety objectives.
Records required by SANS 10330:2007 are identified in the appropriate
procedures.
The HACCP Manual includes easily editable
procedures for HACCP requirements. Once purchased, you will receive an
electronic file via e-mail containing the HACCP Manual with 23
procedures in MS Word for easy editing and customization.
How will you benefit by
purchasing this manual?
Documentation tends to be a difficult and time
consuming part of developing your HACCP System. This manual provides
most of the documentation requirements as required by SANS 10330:2007.
It will help you to create your own manual quickly, as you will get
prewritten documentation and accompanying forms. This will allow you to
start the implementation stage sooner than later.
Purchase price: R3000,00 excl. VAT
After placing your order
online, an invoice will be forwarded to you. Once HACCP Academy has
received payment, the manual will be sent to you within 48 hours.
Further Assistance:
While attempting to customize and implement your HACCP Manual, HACCP
Academy can assist by:
Viewing your progress on a regular basis
Offering guidance
Fulfilling your training requirements
Conducting a final GAP audit to determine your readiness for
certification
A negotiated service fee will apply.
