HACCP (Hazard Identification and Critical Control Points) is a management system that uses a systematic, preventative approach to making safe food. It helps ensure food production processes are secure by minimising physical, chemical and biological hazards.
Our team will ensure you are meeting the principles of HACCP and proactively work to identify and control hazards that occur throughout the entire supply chain of your food business, the compete farm to fork cycle.
Basically, it’s a tool to assess hazards and put in place quality control systems that focus on prevention throughout the manufacturing process.
We can improve your overall food safety by identifying how a traceability system informs your HACCP system. A traceability system provides a set of data about the location of food and food ingredients along the supply chain. Our experience in end to end supply chain environments will provide new opportunities to strengthen your food business and improve quality and overall performance.
Produco provide experienced contractors to conduct a thorough review/analysis of your current plan, or develop new HACCP plan/s for your food business.
An effective Traceability system ensures product can be tracked one step forward and one step back at any point in the supply chain.
Produco have proven experience in tracing back major cross-contamination issues and providing solutions to some key organisations in the New Zealand food industry.
So, what’s an RMP?
If you process or manufacture food from animal products, it is likely you’ll need an RMP.
A robust RMP ensures the final end product is fit for intended purpose. Produco partner with your food business to systematically identify and control the hazards and other potential risk factors occurring during production and processing of animal material and animal products.
Our team provide practical expertise along with in-depth knowledge of regulations to assist you with your RMP development. We will assess and design an effective programme that meets your businesses requirements.
Development -> Registration -> Verification -> Implementation -> Significant Changes
Market access allowing your product out of NZ and into the market your selling to.
Mock RORP scenario’s
Audit preparation and non-conformance resolution
Mock Product Recall and Withdrawal
Training (see below)
Our team will ensure you are meeting the principles of HACCP and proactively work to identify and control hazards that occur throughout the entire supply chain of your food business, from farm to fork.
Hazard Analysis Critical Control Point (HACCP) is a management system that ensures you are making safe food and that food production methods are secure by minimising physical, chemical and biological hazards.
Produco provide experienced hands-on contractors to conduct thorough review/analysis of your current plan, or develop new HACCP plan/s for your food business.
Reviews of HACCP are necessary to ensure that the processes that actually take place in the plant are recorded and verified. A well reviewed HACCP plan assures high quality food products, along with the safeguarding the reputation of your company.
We recommend an external review of your HACCP plans at least once per year. This investment helps assure all steps are completed and documented accurately and to satisfy the regulatory requirements.
An external perspective provides a fresh set of eyes and can identify important issues or process gaps. This practice may assist your company to prevent a foodborne illness outbreak, a major recall and regulatory non-conformances
The review offered by us can include part, or all of the following steps:
1) Document Review
We offer complete review of all existing written HACCP plans, SOPs and PRPs to ensure they meet the requirements of the programme. Checking that process flow charts correlate with hazard analysis and vice versa, plus ensuring additional inputs such as rework and returned product are captured. Dependent on your business, this can be performed in the plant and/or remotely.
2) Plant Audit
Process flow chart and CCP verification – a physical walk through the production area with your management/staff to review and refine processes.
3) Records Review
Critical reviews of CCPs, SOPs, corrective actions, microbiological test results of food product and surface and environmental testing results as part of the validation process to ensure hazards are being effectively controlled.
4) Decision making
Development of decision making documents to capture and record how potential hazards, CCPs, critical limits and target limits were identified.
We ensure relevant regulatory supporting documentation is included in these documents for validation purposes.
5) Reassessment documentation
Tailored to your specific improvement goals.
A full reassessment report including records of the processes and subsequent changes will be collated including in-plant evaluation data and checklists including the CCP’s and critical limits.