HACCP (Hazard Analysis Critical Control Points)
Certified in good standing since 2005.
HACCP analyzes the product cycle from the raw ingredient stage to finished product. The program was implemented by the US Food and Drug Agency.
Metropolitan Tea undertook a rigorous 2-year process to obtain certification and annually conducts audits on the 7 HACCP principles.
1. Conduct a hazard analysis
A “hazard” may be any biological or chemical input that may make a tea unsafe for human consumption. (This can include agricultural input residue.)
2. Identify Critical Control Points (CCP)
CCP are any point in the tea manufacturing process where hazards can be prevented, eliminated or reduced.
3. Establish critical limits for each control point
These represent the maximum or minimum extent at which physical, biological or chemical hazards must be controlled to prevent or eliminate hazards.
4. Establish critical control point monitoring requirements
This includes constant monitoring at every step of the tea manufacturing process to ensure control is applied.
5. Establish corrective actions
In the event that monitoring uncovers a hazard, action is taken immediately. This ensures that the contaminated product never reaches shelves.
6. Establish record keeping procedures
Thorough documentation of hazard analysis procedures, HACCP plan and critical control points monitoring.
7. Establish procedures verifying that our HACCP program is working as intended
Continual testing and annual audits ensure our HACCP system is working, and keeps unsafe tea products from shelves and menus.
For more, visit the U.S. Food and Drug Administration