Principles of HACCP standard in Qatar

by Emily John Digital Marketing Service Provider

All businesses operating in the food supply chain must comply with the health and hygiene requirements established by current legislation at all stages of the production process, including, therefore, the administration and sale to the final consumer. ISO 22000 fsms offers a consultancy service on hygienic-sanitary matters and assistance in implementing self-control programs according to the principles of HACCP (Hazard Analysis Critical Control Points).

The service starts with a check-up company verifying the mandatory obligations (telephone and at the company based on the company complexity). It proceeds through all the phases of advice, assistance and training in implementing self-control programs. Specifically, HACCP Consulting Services in Qatar deals with:

compilation of the paperwork for the request of health authorization (health notification)
drafting of self-control plan
elaboration of the procedures for food traceability
Pick up food samples and environmental hygiene swabs.
a sampling of water intended for consumption and human use for the verification of chemical and microbiological conformity
verification audit on the correct application of food procedures
Disbursement of training courses on hygiene and food safety under the procedures provided for by the relevant regional legislation

The HACCP self-control system offers the following advantages:

It is applicable at every point of the food line (from the production, processing and conservation industries up to collective catering and artisanal production)
It can be used not only to check the healthiness of the food produced but also for any quality character of the food.
It can be integrated with the UNI EN ISO 9000 system's quality management systems.

Services are offered in this area.

Company analysis (based on current legislation) regarding the hygiene and health protection of food and beverages
Evaluation of compliance with the code of good manufacturing practices GMP (Good manufacturing practices)
Creation of a self-control system, drafting of procedures and operating instructions in compliance with the principles of the HACCP methodology
Training activities on issues related to the hygiene of food production
Support in identifying the responsible figures provided for by the HACCP system (in charge of the self-control plan, workgroup)
Periodic checks and modifications of the self-control system, procedures and operating instructions
Programming and execution of periodic analytical checks (microbiological, product and chemical analyses on food, environmental swabs on work surfaces and equipment)
Legislative aspects concerning specific food production.