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Preventive Controls for Human Food – Training & Audits

Preventive Controls for Human Food and HACCP

Food Safety Plan is a dynamic set of documents that includes the following:  HACCP (Hazard analysis and Critical Control Points) which is used to identify required preventive controls for the process, for sanitation, for food allergens and supply- chain programs, where these are needed to address the hazards requiring a preventive control. These elements along with the recall plan make up the Food Safety Plan.

SERVICES FOR PREVENTIVE CONTROLS AND HUMAN FOOD

  • Internal Audits.
  • Supplier Verification Program for Importers
  • Training:
    • Preventive Control Qualified Individuals
    • For implementation-
    • Internal Auditor
    • System Improvement Training
  • FoodSafePro – Software for electronic records.

HACCP

Hazard analysis and Critical Control Points (HACCP) is a systematic preventive approach that aims to guarantee food safety in a logical and objective manner. HACCP was developed in the ’50s by United States’ food companies, such as Pillsbury, and amplified in the ’80s by institutions that boosted its application internationally, for example the World Health Organization, and continues to be an irreplaceable hazard prevention tool in food production.
Along with the requirements of the Codex Alimentarius, FAO/OMS CAC/RCP 1-1969 Rev. 4 (2003) – Good Manufacturing Practice is a basic element for any organization that commences safe food production; when marketing food products, a certification speaks globally.

SERVICES FOR HACCP

  • Internal and Suppliers Audits.
  • Training for Implementation
  • Training for Internal Auditors
  • Training for System Improvement
  • FoodSafePro – Software for electronic records.
CALL TODAY - 864.551.1104