HACCP is an international food safety standard which focuses on identification of food hazards & determination of critical control points. HACCP standard was developed by NASA & Pillsbury company & later on this was approved by WHO.
CCP (Critical Control Point) - are the stages in the production of which can be controlled, prevented or eliminated the risk to the safety of food, or their impact reduced to acceptable levels.
Different organizations may have HACCP certification for different reasons. It is a common “condition of trade” that food business and food manufacturers have HACCP certification. In many countries it is also a mandatory / legal requirement that the food business should have a certified HACCP system in place. Proactive food businesses will gain HACCP certification to ensure that all possible food safety risks are covered.
It depends on the rules (statutory/ regulatory) that apply to the type of food business you are having. It also depends on your present HACCP implementation level. Generally food HACCP audits may take anywhere between 1 day to 5 days. Again, it depends on the audit scope.
There are many benefits associated with HACCP, including:
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