FOOD SAFETY

HACCP

HACCP stands for - Hazard Analysis Critical Control Point. HACCP system includes a series of standard procedures for the process control and sensitive points in the food chain, with the ultimate aim that the consumer uses the food in the state and to be safe for his health. HACCP system in the seventies became recognized as an international standard for food production. The certification process for HACCP is much more similar to any other certification schemes. HACCP is a scientific food sanitation control system to secure food safety and hygiene produced by an effective and self-motivated hygiene control system. HACCP is the management system dealing with food safety through the following methods. Analysis and control of hazard elements from biological, chemical, and physical perspectives. All food product life cycle is HACCP’s object beginning from material supply and food manufacturing to distribution and consumption.

The HACCP framework sets up wellbeing rules those engaged with the food production or administration ventures are relied upon to follow. Seven center standards are vital to HACCP Certification. An appropriately working HACCP framework is standard for any element taking an interest in the food production business to be viewed as trustworthy and exchange commendable. In specific nations, similar to the United States and European Union individuals, HACCP certification is required. Also, a working HACCP program can forestall exorbitant missteps that can prompt loss of income and affect consumers.