HACCP Codex Rev. 2022 Certification

I. INTRODUCTION TO HACCP CODEX REV. 2022

The Hazard Analysis and Critical Control Point (HACCP) was developed in the 1950s, initially to serve the United States space program. NASA and the Pillsbury Company collaborated to ensure that food provided to astronauts was completely safe, free from any microbiological or chemical hazards, as such risks could have serious consequences in space.

When building this system, experts identified points in the food production process where potential hazards could occur and established "Critical Control Points" (CCPs) to minimize or eliminate these hazards. The initial HACCP system had three principles, but over time, these standards and processes continued to be developed and refined.

In the 1970s, Pillsbury applied the HACCP system to manage a bacterial contamination incident in infant food, which subsequently led to the broader adoption of HACCP within the food industry. The system was further strengthened in the 1980s and 1990s with the establishment of the U.S. National Advisory Committee on Microbiological Criteria for Foods (NACMCF), which added five implementation steps and seven key principles to form HACCP as we know it today.

In 1987, HACCP was included in the General Principles of Food Hygiene (CXC 1-1969) by the Codex Alimentarius Commission, an international food standards body established by FAO and WHO, and was recommended for widespread application as the primary food safety control measure across all food industries. With support from the Codex Alimentarius Commission (Codex Alimentarius, Latin for "Food Code") and international organizations, HACCP gradually became a global standard, adopted in many countries to ensure food safety and protect consumer health worldwide. The latest Codex HACCP standard is the HACCP Codex Rev. 2022: General Principles of Food Hygiene (CXC 1-1969), issued by FAO and WHO in October 2023. (Codex Alimentarius, Latin for "Food Code," refers to the collection of food standards and related texts issued by the Codex Alimentarius Commission).

HACCP ensures food safety by analyzing and controlling potential hazards throughout the entire food production chain, from raw materials, processing, manufacturing, to transportation and consumption. HACCP focuses on preventing risks that could harm consumer health by identifying, assessing, and controlling microbiological, chemical, and physical hazards in food.

The main objective of HACCP is to ensure that food products are produced and provided safely for consumers. This system goes beyond merely inspecting the final product; it proactively manages food safety by identifying and controlling hazards throughout the production process.

Fundamental Principles of HACCP

The HACCP system comprises seven core principles that help businesses establish effective control and monitoring processes:

• Conduct a hazard analysis: Identify potential hazards that may impact food safety and assess their severity. Hazards may be microbiological, chemical, or physical.
• Determine the critical control points (CCPs): Critical control points are stages in the production process where, if not controlled, hazards may significantly impact food safety.
• Establish critical limits: Define measurable limits at each CCP to ensure hazards are controlled, such as temperature, time, pH levels, etc.
• Establish monitoring procedures: Develop monitoring processes to ensure CCPs remain within critical limits. If deviations occur, corrective actions must be implemented immediately.
• Establish corrective actions: When issues arise at CCPs, corrective actions must be taken to ensure the product meets safety standards. These actions should be identified and promptly applied.
• Establish verification procedures: Verify that the HACCP system is functioning effectively, including reviewing documentation, sampling, testing, and assessing production processes.
• Establish record-keeping and documentation procedures: Record and store all monitoring, inspection, and verification processes to ensure transparency and traceability when necessary.

Benefits of Implementing HACCP

• Ensures food safety: HACCP helps detect and eliminate potential hazards, ensuring food is safe for consumers.
• Enhances reputation and customer trust: Implementing HACCP demonstrates a company's commitment to quality and food safety, thus enhancing consumer and partner trust and reputation.
• Complies with legal regulations: HACCP is a standard required by many countries and international organizations. Implementing HACCP enables businesses to comply with legal food safety requirements.
• Optimizes production processes: The HACCP system helps identify weaknesses in the production process, leading to improvements, optimization, and cost reduction.

HACCP is an advanced food safety management system that enables businesses to ensure their products meet high safety and quality standards. By adhering to HACCP principles and procedures, companies can proactively control hazards, boost reputation, and comply with legal requirements, while also optimizing production efficiency. With its clear and practical benefits, implementing and certifying HACCP has become a

II. GIC CERTIFICATION BENEFITS
 
- International recognition: GIC is a globally recognized certification body, endorsed by prestigious organizations such as CPSC (USA), UKAS (UK), JAS-ANZ (Australia - New Zealand), SAAS (SAI), VICAS (Vietnam), SAC (Singapore), CNAS (China), and others. GIC certification offers national and international credibility, recognized by the International Accreditation Forum (IAF) and Asia-Pacific Accreditation Cooperation (APAC), helping businesses expand markets and increase global reputation.
 
- High-quality certification service with competitive cost: GIC Vietnam provides certification services to strict European and North American standards, ensuring that the business’s products and services meet international requirements. Alongside excellent service quality, GIC offers competitive, reasonable costs, helping businesses optimize expenses while achieving international recognition, facilitating participation in major markets and sustainable development.
 
For HACCP Codex Rev. 2022 certification inquiries, please contact:
 
GIC VIETNAM
12F, 14 Lang Ha Building, Ba Dinh District, Hanoi
Tel: 024.6275 2268, Fax: 024.6275 2269, Email: tuandm@gicvn.vn
Ho Chi Minh City Office: R502, 160 Nam Ky Khoi Nghia, Tel: 028.39307936