HACCP Certification Services

Hazard Analysis and Critical Control Point (HACCP)

Food safety is a global concern and now consumers are willing to know how food is produced, processed and marketed, and are increasingly calling for their Governments to accept greater responsibility for food safety and consumer protection. Today, governments, regulatory agencies, industries and consumers are greatly concerned for safe foods and there are many reasons behind this.
HACCP is the only system that protects ‘’public’’ from food borne diseases. It is so important for the food industry and also most cost - effective approach to food safety because it focuses on the analysis and the identification of the Critical Control Points (CCP) in the production, processing and preparation of food, feed, and water before the product ever leaves the premises.
HACCP based food safety assurance system rather than voluntary codes, have been made the legal and mandatory requirements in many countries. Thus, recognising its importance food and public health authorities have prompted HACCP world-wide. The main objective of HACCP is to enhance assurance in the food safety in order to prevent food borne illness more effectively, additionally it will reduce the cost of control and wasted food and it will protect the reputation of food processor and its entire industry.
 
What is HACCP? 

        
Hazard Analysis and Critical Control Point (HACCP) concept is a systematic approach to the identification, assessment and control of hazards.  Hazards are biological, physical or chemical properties that may cause a food to be unsafe for human consumption. It is a proactive strategy where hazards are identified and assessed, and control. It is a preventative approach where the focus is placed on the prevention of problems in order to assure the production of food products that are safe to consume.
The HACCP principles apply a logical and common sense approach to food control. A successful HACCP plan identifies and controls all food safety hazards found in the food processing operation. The main aim of this system is to control food safety that means the end product will be of good quality and meet all legal requirements. This system has been adopted worldwide by many food manufacturing companies.
Benefits of HACCP :

• Reduced risk of food borne diseases
• Increased awareness of basic hygiene
• Reduced legal and insurance costs
• Increased market access
• Improvements of management commitment to food safety
• Reduced public health cost
• Decreased business risk and liability
• Reduced barriers to international trade
• Demonstrated conformance to the product requirements and regulations
• Improved product consistency
• Reduced costs through reduction of product losses and rework

The WHO has recognised the importance of HACCP for the prevention of food borne disease and has played a significant role in the development and implementation of HACCP. In brief HACCP is rational, scientific and systematic approach to identification, assessment and control of hazards during production, manufacturing, preparation, distributing and use of food, to ensure that food is safe when consumed.