Hazard Analysis Critical Analysis Control Points (HACCP) is a global initiative that’s recognized by governments and international umbrella organizations dedicated to improving food safety. Whenever it’s incorporated into a successful Food Safety Management System, this model can provide product quality assurance, including a hassle-free compliance with HACCP guidelines and the tracking of your source materials if they’re proven safe for human consumption.
HACCP is an acronym for Hazard Analysis and Critical Control Points. It’s a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. An example of how it works is if you use items with chemicals in them (like cheese) they need to be stored properly in darker places like freezers to keep them at the right temperature otherwise they can harm your consumers or be toxic if not used correctly.
Today, many of the world’s best manufacturers and vendors use the SCS system as a basis for their food safety management programs and to comply with GFSI audit schemes.
HACCP is built around seven principles
- Conduct Hazard analysis.
- To obtain critical control points.
- Establish a critical control limits.
- Monitoring of Critical control points.
- Establish corrective actions.
- Establish procedure for HACCP system verification.
- Record making and proper documentation.
Benefits of HACCP Certification
- Eliminate Food Safety Hazards to Minimize Contamination in Food.
- Minimize the Food borne diseases and cause dangers to one’s health.
- Business improvement.
- Customer trust and confidence
- Minimize the cost of food analysis.