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HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where food safety hazards may occur in a food production process and puts into place stringent controls to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur and in this way a food business is able to assure the safety of the food products they produce. HACCP is a science based systematic system which identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing.
Benefits of HACCP:-
• helps identify process improvements
• reduces the need for and the cost of end product testing
• reduces the likelihood of product recall & adverse publicity
• facilitates better understanding of food packaging safety issues throughout the organization
HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders. HACCP includes a wide range of measures that are designed to prevent problems before they occur and for correcting deviations through a systematic way promptly and as soon as they are detected.
These preventive control systems with documentation and verification are recognized widely by scientific authorities as the most effective approach towards producing safe food. Further it also enables the producers, processors, distributors, exporters of food products to effectively and efficiently utilize technical resources for assuring complete food safety.
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