HACCP -Hazard Analysis and Critical Control Point
HACCP (Hazard Analysis And Critical Control Point) Certification. It is a widely accepted technique throughout the world for preventing microbiological, chemical and physical contamination along the food supply chain.
The HACCP guides to identify the risks, establish critical control points, set critical limits and ensure control measures which are validated, verified and monitored before implementation. The effective implementation of HACCP Certification can enhance the ability of companies to protect the brand image, develop consumer confidence and conform to regulatory and market requirements.
Principles of HACCP
- Conduct a hazard analysis
- Determine the Critical Control points
- Detect Critical Limits
- Establish a system to monitor the control of the CCP
- Take corrective action when monitoring indicates that a particular CCP is not in control
- Form procedures for verification to conform that the HACCP system is working effectively
- Prepare Documentation concerning all procedures and records appropriate to the above principles and their application
Any establishment supplying fruits & vegetables, dairy products, meat & meat products, fish & fishery products, spices & condiments, nuts & allied products, cereals, bakery & confectionary, restaurants, hotels, fast food centres etc. can use HACCP.