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Welcome to ScoringHACCP website These links takes
you to the information about our HACCP system; ~~~~~~~~~~~~ ~~~~~~~~~~~~ HACCP
Database Subscription ~~~~~~~~~~~~
We
have HACCP records on line in our ScoringAg database, and we pride ourselves on providing customers with the best-quality
products and personal service. You can order HACCP records for every room or location, directly from the ScoringAg database
or order over the phone, or visit one of our sales professionals that carries our products. You can read about how we
have developed this HACCP system by going to these press stories. ~~~~~~ ~~~~~~ ~~~~~~ ~~~~~~ Hazard Analysis and Critical Control Points (HACCP) is a systematic
preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as
a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food
safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk
of the hazards being realized. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ How HACCP should be done in Produce from field to packing.
| Cold meat storage |
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| HACCP for all types of operations |
ScoringHACCP is the first company to recognize the overall need that inspected slaughter and processing establishments
had involving the daily routine tasks surrounding their SSOP and HACCP documentation, which is directly associated with continual
and stable regulatory compliance of even COOL records.
HACCP (Hazard Analysis
and Critical Control Point)
This concept has internationally been acknowledged as a system of prevention issues specified
for food safety. The facets concerned with food law, which deal with HACCP, are already stipulated in EC-guidelines. In directive
93/94 of the Council on July, 14th 1993 on food hygiene it is laid down that this system is binding for all foods.
Hazard = health danger
Analysis = analysing the hazard
Critical = critical for control
Control = guidance,
control of conditions
Point = point within the procedure There
are 4 main reasons to have the HACCP records in ScoringAg.
- cuts down the days for federal review from 14 to about 2 days.
- in ScoringAg records there is no way to falsify records
- plant shut down and/or fines have to be paid.
- when a recall occurs it can be traced back to the process where hazzard occured.
ScoringHACCP has HACCP and SSOP tables with document archiving
within its global web-interface electronic record-keeping database system for all state and federally inspected establishments,
for large or small, both slaughter and processing, red meat and poultry, produce and grains to processed foods for real-time
documentation of SSOP and HACCP records.
Link to Recruitment http://www.agrestalvestige.com/haccp/recruitment.htm
If you like additional information, or would like to speak with
someone personally about your specific HACCP needs, please contact Dr. Hubbard directly or our corporate
office:
Dr. Dwayne Hubbard
PO Box 243
Sargent, Georgia 30275 - USA
T: (770) 492-4345
E: dwayne[.]dwaynehubbard.com.
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| Packing Plant |
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| Deboning beef for export in South America |
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| Process area with HACCP records |
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| Call for more details and ordering information about this product. |
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By joining our mailing list, you will be the first to know about: - Breaking news about our
business
- Palmer Wahl thermal imaging use in the meat and produce industry
- Exclusive equipment for produce and meat labeling
- RFID and barcode use for
tracking cases and item-level products
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