HACCP Certification (Hazard Analysis Critical Control Point)

HACCP Certification (Hazard Analysis Critical Control Point)

HACCP- Hazard Analysis and Critical Control Points

Hazard Analysis Critical Control Points (HACCP) are defined as the food detrimental elements major control points by the food and drug administrative agent. HACCP comprises hazard analysis (HA) and critical control points (CCP). HA is to search for the hazard elements and analyze the hazard structure. HACCP is to decide the sanitation control points to control the major hazard control points after identifying the hazard elements from material supply, manufacture, processing, preservation, and distribution to the end user consumption.

In other words, HACCP is a scientific food sanitation control system to secure the safety and hygiene of food products through 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 the object of HACCP beginning from material supply and food manufacturing to distribution and consumption.

Why is HACCP important?

Implementing a HACCP plan reduces the risks to consumers by controlling potential hazards that may be found in food. It also reduces the recall of any products that may have been contaminated due to processing or human error. HACCP means that food safety hazards are a priority for food businesses. This helps to prevent food-borne illnesses and allergic reactions.

Benefits of Implementing HACCP

  • Prevent Food Safety Hazards
  • Ensure Food Laws are Followed
  • Control Food Safety Risks Across the Supply Chain
  • Standardize Food Production Process
  • Product Quality Management Saves Money in the Long Run