Any company that manufactures, processes or handles edible cannabis will benefit from a HACCP plan which aims to provide safe products to the end consumer. A HACCP plan will identify potential hazards such as salmonella, which is a very common bacterial contamination in cannabis edibles. A high standard HACCP plan is a preventative step to avoid contamination and harmful contaminents to a processing facility for cannabis edibles.
Our Cannabis Food Safety Online Training is based on the global HACCP Codex Alimentarius International Food Standards of the Food and Agriculture Organization of the United Nations. The program is an easy-to-use and cost-effective solution to meeting the training requirements for maintaining a HACCP Food Safety Management System for cannabis edibles. This course will help participants to identify the causes of food-borne illness, understand the 7 HACCP principles, develop standard operating procedures for food safety and defense, determine and apply critical control points, complete monitoring forms, and determine effective corrective actions. Ongoing HACCP training is required for all professionals involved in food processing, distribution and warehousing. Most companies have adopted the practice of requiring their staff to participate in HACCP training once per year.
What is HACCP?
HACCP is a management system in which risk-based preventive controls are conducted to avoid the contamination of biological, chemical, and physical hazards in a final food product.
HACCP, when applied correctly as a control process, will aid the prevention, elimination or reduction of critical levels of known and expected food contaminants.
HACCP is a global defining requirement for effective control of biological, chemical and physical food hazards. Compliance to HACCP will transform brands, enable an effective means for entry-to-market, and bring about new business opportunities. Inspection and validation by third-party certification bodies reaffirms an organization’s commitment to food safety. HACCP certification from dicentra Global Certifications attests that a certified facility is producing, trading, handling, exporting or importing safe food that has met the requirement for preventing food contamination instead of responding to contamination. dicentra Global Certifications HACCP certification also demonstrates that the certified facility focuses on the hazards that affect food safety and hygiene and that your products meet these food safety regulations.
The Codex Alimentarius, or Food Code, identifies 12 steps for application of HACCP. For dicentra Global Certifications there are 15 steps to obtaining HACCP Certification.
Step 1: Assemble a HACCP team;
Step 2: Describe the product;
Step 3: Identify the intended use;
Step 4: Construct plant flow diagram;
Step 5: Perform on-site confirmation of flow diagram;
Step 6: Conduct a hazard analysis;
Step 7: Determine the Critical Control Points (CCPs);
Step 8: Establish critical limit(s);
Step 9: Establish a system to monitor control of the CCP;
Step 10: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control;
Step 11: Establish procedures for verification to confirm that the HACCP system is working effectively;
Step 12: Establish documentation concerning all procedures and records appropriate to these principles and their application;
Step 13: Get your facility audited for certification;
Step 14: Publicize your certification and follow certification rules;
Step 15: Schedule annual recertification or surveillance audits to maintain certification.