HACCP Certification Process

Dana Poly Is An HACCP Certified Manufacturer

Dana Poly manufactures and sells HACCP certified products, including food bags, packaging supplies and general food packaging. If you are looking for HACCP compliant food packaging, then we are the plastic manufacturing company for you! Get affordable, wholesale prices when you turn to Dana Poly.

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Dana Poly has years of experience in the food packaging and plastics industry. We are a leading manufacturer of plastic bags and other various materials for packaging purposes. All of the packaging and plastics follow the HACCP certification process, ensuring full compliance. For more information about the HACCP certification process and what it yields, please reach out to us today. When you get in touch with us, we will happily answer any questions or concerns you may have regarding our packaging.

How Does HACCP Certification Process Work?

The HACCP certification process is obtained through a series of preparation and auditing. Completion of documents, personnel training, and internal auditing are all part of the preparation and must be done before the third-party accreditation is complete. Our team must not only prepare an HACCP plan, but also make sure that other food safety management programs are properly in place. The following are steps that are involved in the preparation for HACCP certification and the actual audit.

1) Prerequisite Programs (PRP)

A HACCP plan is based on the basic food safety principles of prerequisite programs, or PRPs. These programs are commonly associated with sanitation routines, design of facilities, hygiene practices, and other preliminary tasks in preventing food contamination. A HACCP audit scheme will normally involve verification of building layout, equipment, and plant design. Basic hygiene practices, including maintenance of personal hygiene, hand washing facilities, and informative visual aids are important as well.

Here are some prerequisites that are most notable to follow:

  • Current Good Manufacturing Practices
  • Pest control management
  • Personnel hygiene
  • Sanitation Standard Operating Procedures

2) Solid HACCP Plan

Having a HACCP plan is beneficial for all facets of the manufacturing process. Each HACCP food safety plan is product and process-specific and requires preparation. This means there will need to be customization of the HACCP plans for all materials we produce. The application of HACCP to food processors and manufacturers fulfills several food regulations and laws in several countries. And since HACCP is an internationally recognized system, its application is acceptable for foreign suppliers or customers. Meaning we can use this certification globally if we want to sell.

When setting up a new HACCP plan, its preparation entails several hours of meeting with our HACCP team. There is a requirement to build an initial plan by identifying the key characteristics of our product, its distribution routes, intended use, and the process through a flow diagram. These are all necessary steps to properly build a HACCP plan for identifying hazards, establishing critical limits, monitoring procedures, and corrective actions.

In the end, the main aim of a HACCP plan is to anticipate at which point of the food operation are food safety hazards most likely to occur. A HACCP plan must maintain a preventive nature.

3) About The HACCP Certification Process

The auditing process for HACCP certification starts by choosing a third-party auditing body, which can be a volunteer certification body for food auditors under the Accredited Third-Party Certification program. When selecting an auditor, you have to check to make sure that they have the necessary qualifications and are licensed to offer the audit. Our selection process ensures that the chosen auditor is competent to evaluate our manufacturing process. At Dana Poly, we do a thorough review to ensure the highest standards for our HACCP certification.

Food manufacturing audits typically happen in two stages. The first stage occurs after submitting all documents required for the audit. In most cases, this stage is where the auditor evaluates our preparedness by comparing the documents we provided with the actual standards in the food safety management system. During this step, an auditor will suggest areas for continuous improvement. The second stage of the auditing process is more in-depth. During this stage, our management system will be subjected to full evaluation. Some of the activities in this stage includes:

  • Onsite inspection of our food processing facility.
  • Interviews with food workers related to our processing and food safety keeping.
  • Assessment of food workers' training program on food hygiene and controlling hazards.
  • Review our records of monitoring hazards, implementation of corrective actions to maintain standard acceptable level, and comprehensive verification procedures.
  • Full inspection of monitoring equipment that used for critical control points, as well as the effectiveness of the process, storage area, and working conditions.
  • A complete check to see if all implemented food safety regulations are up-to-date based on our local food safety laws and regulations.