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HACCP is an international standard for the evaluation of risk and the maintenance of Hygiene standards in the Food industry. It is a simple concept based on evaluating and controlling food safety risks. But the implementation of HACCP and the documentation you need to demonstrate your HACCP implementation can be complicated.
To create and maintain a full HACCP plan can be quite an onerous task. BioTrack attempts to make this task a little easier by allowing you to develop your HACCP in small logical steps. It also helps you to understand the real risks involved in your food business and to evaluate them in a logical way and work out how you are going to manage these risks.
Developing an HACCP Plan
You begin by defining the following basic “reference data”
- HACCP Team
- Product definitions
- Hazard Types
- Hazard Severity
- Risk Level
- Monitoring Frequency
- Compliance Points
Developing the HACCP
To create the HACCP plan itself, BioTrack provides the following steps:
- Define the processes used to create your product
- Define the steps in each process
- Define which Hazards affect each process step (Analysis)
- Define the plan: How, who and what you will monitor to manage the hazards and how you will deal with exceptions
Presenting the HACCP and Hygiene Plans
It is a requirement of their Health certification, that certain organic operators (MEM farmers, organic manufacturers, organic shops and restaurants) develop and implement an HACCP.
In order to do this you need to create the plan first and then provide it to (and discuss it with) your local certifying Health authority. BioTrack allows you to do this easily and your HACCP, when it is complete can be extracted and generated into a standard format for printing or sending by email.