Hazard Analysis Critical Control Point

HACCP in a way that can easily be understood. The change is obvious and the same has been applied this time for HACCP standard with concrete impacts. This standard with new formation has value meanings for all the organizations at any kind of scope further to ensure the customer satisfaction.

HACCP – For very essential requirements to food hygiene or preservation of health. It was generally issued very first time to highlight the food safety issues as guidelines.

Hazards Analysis & Critical Control Points
Food Safety System

HACCP is a widely recognized and used product safety management principle in food manufacturing, Processing, treatment and service organizations. Implementation of HACCP is a legislative requirement for the food industry in many countries. By partnering with a quality management system, the food organization is able to manage the safety of food products under the internationally recognized management system structure. HACCP principles require identification of the critical control points in the manufacturing or service processes and set up of the controls for food safety.

BENEFITS OF HACCP STANDARD

• Achieve consistency of product or service quality and compliance with legal requirements of hygiene
• Formalize Good Working Practices
• Assure satisfaction and added value to customers for food safety
• Reduce costs for quality products & services
• Be internationally recognized as a well-managed organization and business with food safety controls
• To increase the promotion of product and services through marketing
• Workers know what to do and how
• Better management control
• Attract new customers and markets

The HACCP standard is based on the Following Principles.

• Principle 1 – Conduct Hazard analysis
• Principle 2 – Determine Critical Control Point
• Principle 3 – Establishing Critical Control Point
• Principle 4 – Establishing Monitoring Procedure
• Principle 5 – Establishing Corrective action procedure
• Principle 6 – Establishing Verification Procedure
• Principle 7 – Establishing Record keeping Procedure