Implementation of HACCP principles: Hazard Analysis and Critical Control Points (HACCP) is a food safety management system used to identify and control risks associated with the production, storage, and distribution of food products. This system helps companies comply with rules and regulations established by government agencies for quality control of food products.

Legalese Georgia provides HACCP training, implementation, and documentation services:

– Training: training of employees in relevant positions in the field of food safety;

Certification confirmation.

– Development of preliminary programs: development of standard operating procedures and corresponding forms and implementation in the company;

– Document preparation(this sequence corresponds to the “12 steps of implementing HACCP”):

1. Order to create a HACCP team;

2. HACCP manual (discussing risk assessment matrix and decision tree);

3. Specifications of finished products for raw materials and ingredients;

4. Indication of the “purpose of use” of the established dish in technological charts;

5. Flowcharts;

6.Hazard analysis (this document covers several HACCP principles: hazard analysis, risk assessment, identification of critical control points, and necessary control);

7. CCP and OPRP plans – this document also includes other HACCP principles: critical control point limits; monitoring plan.

8. Corrective action management program and limits.

– Necessary HACCP records that need to be filled out/processed:

– Incoming inspection log;

– Climate control records;

– CCP monitoring log;

– CCP limits;

– Laboratory research results in registration log.

– Internal Audit: working on ways to eliminate deficiencies identified during the check.

The cost of the service is calculated on an individual basis.

Please leave your request