Honey Bun Limited has officially received its Hazard Analysis Critical Control Point (HACCP) certification from SGS Canada Inc.
According to CEO Michelle Chong, this certification proves that Honey Bun is operating at world class standards.
In claiming the HACCP certification, ‘as a first for a Jamaican bakery’, Chong says focus will now be on ensuring that suppliers are practising food safety systems as Honey Bun attempts to position itself as the standard-bearers for all suppliers.
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.
For an operation to be HACCP certified, it must pass the seven-point test for hazard analysis of biological, chemical or physical food hazards, with the certification being awarded after four years of tests.
The seven points includef: determining critical control points; establishing critical control limits, for example, minimum cooking temperature and time; establishing a system to monitor control of critical control points; establishing corrective actions; establishing procedure for verification to confirm that the HACCP system is working effectively; and establishing documentation and record keeping.