Hazard Analysis and Critical Control Points (HACCP)

The objective of HACCP is to define the requirements for hazard analysis and critical control points (HACCP) based system that any food business needs to implement for the production of safe and suitable food. HACCP – Standard is based on the Recommended International Code of Practice: General Principles of Food Hygiene (CAC/RCP 1 – 1969 as amended. A HACCP framework enables you to distinguish perils and set up controls to deal with these all through your store network during creation. The HACCP plan meets the necessities of the Codex Alimentarius Commission (CAC) – built up by the World Health Organization and the Food and Agriculture Organization of the United Nations to unite universal nourishment principles, rules and codes of training to guarantee reasonable exchange. It can likewise be utilized to help the prerequisites of the executives standard necessities, for example, ISO 22000 Certification – Food Safety Management system (FSMS). The HACCP method does this by distinguishing the dangers, building up basic control focuses, setting basic breaking points, and guaranteeing control measures are approved, confirmed and checked before execution. The compelling usage of HACCP will improve the capacity of organizations to: ensure and upgrade brands and private names, advance buyer certainty and adjust to administrative and showcase necessities.