Hazard Analysis & Critical Control Points
HACCP stands for Hazard Analysis Critical Control Point. It is a process control system designed to identify and prevent microbial and other hazards in food production.
HACCP it is designed to minimize the risk of potential hazards. Implementation of HACCP In an organization is to ensure that adequate safety procedures are identified, documented, maintained and reviewed on the basis of the principles used to develop the system of HACCP (“Hazard Analysis and Critical Control Point”).
HACCP provides a systematic assessment through all food manufacture stages (from handling of raw materials to food production and distribution to customers), by identifying critical points in the food production cycle. HACCP moves away from reliance on final product testing to a more proactive, preventative approach of controlling potential hazards and it delivers a method of controlling food safety through all the production and distribution processes.
The Benefits of Compliance of HACCP System are:
- A protective approach to food safety and effective tool to reduce risks associated with food production
- Reduces the need for, and the cost of end product testing
- Reduced operational costs in food production because technical resources are concentrated at the critical points.
- Reduces the likelihood of product recall & adverse advertising
- Enhances customer satisfaction / reduces dissatisfaction