HACCP (Hazard Analysis and Critical Control Point)

HACCP is a management system which ensures the food safety and also ensures that there are no physical, chemical or biological hazards in the food products.
It enhances the assurance of food safety and better use of resources by identifying the problems. Food and beverage industries include the process of production, distribution, packaging, transportation.

Therefore it is necessary to know the hazards and minimize the level of risk. Consumers should not have bad effects by consuming hazardous substances that is why companies should check their process of production and take the preventive measures to prevent the threat.

Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments. HACCP is a management system which is based on Codex guidelines that a company should have.

Detection of the health hazard and to make them subsequently controllable is their main responsibility. It not only increases the product safety but also the health of consumer. This standard is applicable for all the companies of food sector.

HACCP has the following principles:

• Conduct hazard analysis.
• Determines the critical control points.
• Establish critical limits.
• Establish a system to monitor control of the CCP.
• Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
• Establish procedures for verification to confirm that the HACCP system is under control.
• Establish documentation concerning all procedures and records appropriate to these principles and their application.