HACCP: Hazard Analysis & Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Point is an internationally recognized principles that are used for food safety and hazards controls associated with food processing and handling.
HACPP provide the systematic preventive approach for food safety from chemical, biological, and physical hazards from production, manufacturing and handling of raw materials that can cause the finished product to unsafe and design a framework to control these risks for hygienic food system.
HACCP can be applicable to any stage of food chain system so it can be production of food to the distribution. HACCP, seven main principles are included in the ISO 22000:2005 FSMS(Food safety Management System) and this systematic approach is the complete set of food safety and the quality management system for control of hazards and continual improvement of system.
Seven principles of HACCP are:
- Conduct a hazard analysis.
- Identify critical control points.
- Establish critical limits for each critical control point.
- Establish critical control point monitoring requirements.
- Establish corrective actions.
- Establish procedures for ensuring the HACCP system is working as intended.
- Establish record keeping procedures.
The systematic preventive approach of HACCP improves food safety and the quality management system of an organization.
Some key benefits of taking HACCP Certification are:
- To be HACCP certified provides the assurance to customer and stakeholders that your food products are safe for human consumption.
- HACCP continuously improve your food quality day-by-day and make your system better to produced safe food.
- Most importantly, HACCP principles focusing on food related hazards and neutralize them.
- You feel proud, because you are serving the safe food world-widely.
- HACCP improve customer satisfaction, retention and acquisition.
- HACCP is internationally recognized standard so it will help you to make your company name to a brand name.