"FOHOW" - Certified Quality Products - HAACP

"FOHOW" - Certified Quality Products

HACCP program ensures safety of feed


The same food safety program developed by NASA and Pillsbury Foods to assure the food safety of astronauts going into space is known as HACCP, which stands for Hazard Analysis and Critical Control Points.

HACCP is an international program designed to ensure the safety of all food and feed products.


HACCP Verified’ Certification Mark

The prestigious title, ‘HACCP Verified’ Certification Mark may be used by an organization which has had its food safety management system certified by SAI Global Limited.

When to use the ‘HACCP Verified’ Certification Mark

A HACCP Verified organisation is licensed to use the HACCP Verified Certification Mark in its corporate literature, and in its marketing and promotional activities. It can be used on letterhead, business cards and in all advertising. It must be noted that certification under this scheme is site-specific, so that multi-site businesses should be careful not to imply that other sites are certified if that is not the case.

How to use the ‘HACCP Verified’ Certification Mark

The ‘HACCP Verified’ Certification Mark must always be presented with the licence number positioned beneath the symbol followed by the words ‘SAI Global’

The typeface should be Helvetica (or similar) for the licence number and SAI Global.

The colour for the symbol is Pantone 032 (red and black). We believe it is always best to use these colours in order to benefit from the public recognition factor. To avoid misinterpretation of the nature of the certification, this Mark should not appear in green, orange, yellow, blue or in reverse.

Limitations on Use of the ‘HACCP Verified’ Certification Mark

The guiding principle for use of the Mark is that it be clearly identifiable with the specific part of organisation entitled to use it and must specify the particular standard which applies.

A certified organisation is licensed to display the Certification Mark as part of its general corporate literature, and as an element in its marketing and promotions. It can be used on letterhead, business cards and in all advertising.

A certification mark issued within the framework of a HACCP Verified program:

• may be used on stationery, literature and publicity material;

• shall NOT be used on a product (including test certificates, reports and drawings), or in any way that may be interpreted as denoting product conformity;

• may be placed on labels and affixed to the product providing the label contains the following text in a manner that makes it obvious that the text and certification mark are linked; 'manufactured’ under a HACCP Certified system

• may be placed on product packaging providing the following text is included in a manner that makes it obvious that the text and certification mark are linked; 'manufactured’ under a HACCP Certified system

• NOTES:

• There will be borderline cases where there is reasonable doubt as to what activities an ordinary consumer would understand by the word "manufactured". In such cases, rather than use the word "manufactured", a more explicit term, appropriate to the product, should be used to describe the activities covered by the certification e.g. assembled, packaged, bottled, blended etc.

• Reference to labels include documents relating to the product that accompany or are attached to the product. The means of attachment should be temporary in nature.

• In some cases it may be appropriate to add words to the effect that the certification does not relate to any safety or technical requirements.

SAI Global Certification Marks are registered certification Trade Marks


HACCP Principles

1 Conduct a hazard analysis of the facility to identify potential biological, physical and chemical hazards.
2 Identify critical control points -- points in the process that may require additional attention to ensure against hazards.
3 Establish critical limits -- minimum and maximum values in the process that determine the safety of the product. A good example is use of the right antibiotic at the proper dosage.
4 Establish monitoring procedures. Determine who will do the monitoring. What? How? How often?
5 Establish corrective actions. If something in the process falls outside of the critical limits, be prepared to determine what happened and why. Take steps to prevent it from recurring in the future.
6 Establish verification procedures. Have in place a system for double-checking that all procedures have been followed.
7 Establish recordkeeping procedures. Every step in the process for mixing each batch of feed must be written down for later trace-back documentation if necessary.


More information could be found on:
http://www.fda.gov/food/foodsafety/hazardanalysiscriticalcontrolpointshaccp

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