HACCP

Hazard Analysis Critical Control Point

HACCP is a method of ensuring food safety by examining every step in a food operation, identifying the steps that are critical to food safety and implementing effective control and monitoring procedures at these steps.

HACCP

Hazard Analysis Critical Control Point

The concept of HACCP and its development was directly, connected with Food Production and research project by Pillsbury Company for space travel programme. The main task of the Project was to guarantee that the food provided to the space travellers was not contaminated microbially, chemically or physically in a way that would lead a space mission either to failure or to catastrophe.

Need For HACCP In Food Safety Management Systems

HACCP System fulfills the need for food safety as per the following HACCP is an effective technique of minimizing risk and maximising product safety. HACCP is a cost effective system as it focusses those resource stages in food processing chain reducing the risk of manufacturing and selling unsafe food products. HACCP brings about the management commitment as it inherently places responsibility to it for ensuring food safety. HACCP provides confidence to customers on food safety and helps in maintenance food hygiene legislation.

Need For HACCP In Food Safety Management Systems

HACCP helps to acquire professional approach to food safety for implementing food safety systems aiding effective competition in international markets. HACCP adds to in depth understanding of purchase process of raw materials, preservation of the food materials and safe distribution. HACCP focusses its preventive action in processing stages emphasizing the principle of hazard prevention. HACCP record keeping system helps legal authorities to appreciate the manner an organisation is complying with food laws over a period of time.