HACCP

INTRODUCTION TO HACCP
HACCP is an abbreviation for Hazard Analysis Critical Control Point. It is a systematic, multi-disciplined, task force way of working. HACCP is based on the principle that food safety issues can be eliminated or minimized by prevention during production rather than by detection in finished product. The concept of HACCP is to assure safety through development, implementation, and effective management of a functional process hazard control programme. The HACCP system identifies specific hazards and preventive measures for their control. Any HACCP system is capable of accommodating change, such as changes in equipment processing procedures or technological developments. HACCP can be applied throughout the food chain from the primary producer to the final consumer.
Benefits of a HACCP system include:

Enhanced Food Safety

Better Use Of Resources

More Timely Response To Problems
Successful application of HACCP requires the full commitment and involvement of management as well as a team approach. The HACCP team should include appropriate experts such as production personnel, microbiologists, chemists and engineers according to the particular study.
The application of HACCP is applied through taking the following easy steps:

Look at the process / product from start to finish

Decide where hazards could occur

Put controls in place and monitor them

Write it all down and keep records

Ensure that it continues to work effectively.