HACCP is globally recognized and lets your customers know that your products are safe for consumption. Having a functional HACCP system can enhance the marketability of your products in the international marketplace. Hazard Analysis and Critical Control Point or HACCP is a management system by 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.HACCP is an integrated control system of food safety at all stages of its production and distribution. HACCP stands for - Hazard Analysis Critical Control Point. In short, HACCP system which includes a series of procedures to control the process and sensitive points in the food chain. A HACCP program can be implemented for control of physical, biological, and chemical risks throughout your operations. HACCP can be ascertained as a preventive measure of controlling any hazard that can affect the quality of the finished product or the productivity of the industry. Hazard can be anywhere: in raw material, processing line, packaging unit. There are there principal types of hazards: physical(stones, metal pieces or any other foreign matter), chemical( pesticides, etc) and biological(micro organisms).HACCP is a system which identifies, evaluates, and controls hazards which are significant for food safety. HACCP is a process control technique which is used internationally to provide assurance that food is safe for consumption.
Principle 1 -Conduct a hazard analysis.
Principle 2 - Determine the critical control points.
Principle 3 -Establish critical limits.
Principle 4 -Establish monitoring procedures.
Principle 5 -Establish corrective actions
Principle 6 -Establish record-keeping and documentation procedures.
Principle 7 -Establish verification procedures.
The Hazard Analysis Critical Control Point principles should be standardised to provide uniformity in training and in applying the HACCP system by industry and government. Each food establishment needs to develop their own HACCP system and tailor it to the industry's individual product, processing and distribution conditions.In order to assure food safety, properly designed HACCP systems must also consider chemical and physical hazards in addition to other biological hazards. For a successful HACCP program to be properly implemented, management must be committed to a HACCP approach. A commitment by management will indicate an awareness of the benefits and costs of HACCP and include education and training of employees. Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.
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