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  • Application Form For Hazard Analysis And Critical Control Point Haccp Certification Word

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MCS HACCP Guideline for HACCP Certification Appendix 2 Form MCS HACCP App(1/00)MINISTRY OF HEALTH MALAYSIA APPLICATION FORM FOR HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) CERTIFICATION I.

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How to fill out the Application Form For Hazard Analysis And Critical Control Point HACCP Certification online

This guide provides clear and supportive instructions on filling out the Application Form for Hazard Analysis and Critical Control Point (HACCP) Certification. By following these steps, users will be able to complete and submit their application efficiently.

Follow the steps to successfully complete the application form.

  1. Press the ‘Get Form’ button to access the application form and open it in your preferred document editor.
  2. In the first section, provide background information about your company. This includes the company name, food premises name (if applicable), and the registration numbers. Be sure to provide all information in capital letters as requested.
  3. Continue by filling in the food premises address, contact numbers, fax, and email. If there is a different correspondence address, fill that section as well.
  4. Identify a contact person and specify the number of full-time workers at your company. Also, state the annual sales turnover and include the position of the listed individual. Attach a copy of the latest company audited account as required.
  5. Select the category of your industry and type of application, indicating if this is a new application or a renewal. Provide the reason(s) for the application as applicable.
  6. If your company has received any Quality or Safety System Certifications, indicate 'Yes' and specify the certificate details, or select 'No' as applicable.
  7. List the products for which you are applying for HACCP certification, ensuring that the products fall under the same food group as specified in the guidelines.
  8. Prepare the necessary documentation by enclosing two copies of the HACCP manual and any supportive documents that are required for your certification. Note that these will be returned post-certification.
  9. In the declaration section, ensure that the authorized representative completes all required fields, including signature, name, position, date, and company stamp or chop.
  10. Review the entire form for accuracy and completeness. Once satisfied, you can save your changes, download the form, print it for physical submission, or share it with relevant parties as needed.

Begin filling out the application form online today to streamline your HACCP certification process.

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HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Example: If, after checking the chicken breast with the thermometer, it is found that the food is not up to temperature even though it was cooked for the appropriate amount of time, then the chicken must continue to cook until it has reached the critical limit of 165 degrees Fahrenheit for 15 seconds.

If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles. The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must: identify any hazards that must be avoided, removed or reduced.

Principles of HACCP Identify the hazards. ... Determine the critical control points (CCPs) ... Establish critical limit(s) ... Establish a system to monitor control of the CCP. ... Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.

Example: If, after checking the chicken breast with the thermometer, it is found that the food is not up to temperature even though it was cooked for the appropriate amount of time, then the chicken must continue to cook until it has reached the critical limit of 165 degrees Fahrenheit for 15 seconds.

As Hazard Analysis and Critical Control Point (HACCP) is a relatively new concept in the pharmaceutical industry. The methodology has been considered to be a food safety management and it is a systematic method for the identification, assessment and control of safety hazards.

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© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232
Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
Privacy Notice
Legal Hub
Content Takedown Policy
Bug Bounty Program
About Us
Help Portal
Legal Resources
Blog
Affiliates
Contact Us
Delete My Account
Site Map
Industries
Forms in Spanish
Localized Forms
State-specific Forms
Forms Kit
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate WorkFlow
DocHub
Instapage
Social Media
Call us now toll free:
+1 833 426 79 33
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232