HACCP (Hazard Analysis and Critical Control Point) is a process control system that identifies stringent measures to prevent potential hazards and hazards in the food manufacturing process. Strict control of each step of the process reduces the risk of hazards.
This procedures makeup your food safety management based on the seven principle of HACCP.
HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing food borne hazards, public health protection is strengthened.
Proper implementation of a HACCP program helps reduce the likelihood of customer complaints or a recall by identifying and controlling potential hazards which may come from raw materials, facility processes, and human error. The greater employee awareness that results from a HACCP program helps to drive continual improvement of a company’s products and processes.
Additionally, the HACCP principles are in alignment with the requirements of the FDA’s Food Safety Modernization Act (FSMA) rule for food processors — Hazard Analysis and Risk-based Preventive Controls (“HARPC” or “Preventive Controls”). Although a HACCP plan does not meet all of the requirements, it meets the majority of the requirements and is the best platform from which to build a FSMA-compliant management system.
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