TECHPAL Onion has completed the decision to obtain HACCP certification (Hazard Analysis and Critical Control Points system)

HACCP is mandatory in many countries around the world for use in the food production and processing process, and is recommended by the Codex Alimentarius Commission (CODEX). This is the CODEX standard with the code CAC/RCP 1-1969, Rev.4-2003, and the equivalent national standard in Vietnam is TCVN 5603:2008.

I. Introduction to HACCP

HACCP is an abbreviation for Hazard Analysis and Critical Control Point in English, which means “hệ thống phân tích mối nguy và kiểm soát điểm tới hạn” in Vietnamese.

The HACCP food safety and quality management system is based on the analysis of hazards and critical control points. This tool helps to focus technical and professional resources on processing steps that affect food safety.

To predict potential hazards that may negatively impact product quality and establish preventative measures, the HACCP process analyzes the entire production system from raw material selection to production, finished products, testing, and preservation. HACCP analyzes potential risks to the product, such as biological hazards (bacteria, viruses, parasites, fungi, yeasts, etc. on raw materials or from external sources), chemical hazards (toxins present in raw materials, unintentionally or intentionally added substances such as pesticides, preservatives, additives or residues from plant protection products), physical hazards (sand, dirt, wood chips, metals or other contaminants that may be present during harvesting and raw material storage)…

In addition to analyzing potential hazards, HACCP also identifies critical control points (CCPs – points where control can be applied and the hazard can be prevented, eliminated, or reduced to an acceptable level) along with prevention objectives, monitoring and surveillance procedures, and impact adjustments for each critical control point.

II. Principles of HACCP

There are 7 principles specified:

  1. Conduct a hazard analysis;
  2. Determine the critical control points (CCPs);
  3. Establish critical limits for each CCP;
  4. Establish monitoring procedures for CCPs;
  5. Establish corrective actions to be taken when critical limits are breached;
  6. Establish procedures for verifying the HACCP system is working as intended; and
  7. Establish record-keeping and documentation procedures for the HACCP system.

III. The significance of HACCP

HACCP analyzes potential hazards and identifies, monitors critical control points (CCPs) in all related operational processes of the product, and provides preventive measures. Therefore, the HACCP process eliminates potential hazards before they occur, helping to minimize products that do not meet the requirements of consumers. TECHPAL is confident that their products are controlled by a quality management system that ensures food safety.

Currently, many countries around the world such as the United States, the United Kingdom, and Japan require the application of HACCP in food production and processing. Therefore, implementing HACCP in conjunction with maintaining good manufacturing practices (GMP) can enhance the effectiveness of ensuring food safety and quality.

The certification of HACCP for TECHPAL Group has important significance. Firstly, it is a certification that further strengthens and affirms the production process and quality of Vinh Chau TECHPAL purple onions are safe for consumer health. Secondly, it is the basis for TECHPAL Group’s purple onion products to initially conquer demanding markets around the world.

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