Food Safety is a global concern. Not only because it is important for public health but also because of its impact on the international market. HACCP is 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. that is why Food Safety Management Systems have been developed, to manage and ensure the safety and suitability of foodstuffs. moreover, the accurate management of food safety is stipulated in EU regulations and also in worldwide legislation. Keeping foodstuffs safe HACCP is a Food Safety Management System standard that lays down the specifications and requirements of proper food safety management. these specifications and requirements have been developed by, and are placed under, the authority of the National Board of Experts – HACCP. This authority has been able to create clear documentation and set the standard for all the activities that are developed for food business operators.
In addition to meeting the legal and moral obligation to produce food that is safe to eat, HACCP offers a variety of other benefits for not only the consumer, but for the food industry and the government. The following are examples of benefits that may be gained by implementing a HACCP program.
HACCP can be applied throughout the food chain from the primary producer to final consumer.
HACCP reduces the need for finished product testing by identifying the hazards associated with the inputs into the process and the product and devising control measures which can be monitored in order to minimize or eliminate the hazards.
A HACCP program, when properly designed and implemented, will significantly reduce the chance of microbiological, chemical, and physical contaminants from reaching the customer.
HACCP can reduce regulatory involvement (and hence costs) by replacing on-line inspection with regular auditing.
HACCP principles can be applied to other aspects of food quality and regulatory requirements
Since HACCP increases one’s ability to detect poor quality product during production, such product can be held before further value is added. Resources are saved and faulty product is not produced. Productivity and profitability is improved.
HACCP improves communications between supplier and customer. It encourages businesses to work together more closely and to help them understand each others capacity and requirements.
HACCP is capable of accommodating changes such as advances in raw materials, equipment and premise design, procedures, and technological developments.
Communication between the different segments of the food chain improves as HACCP provides a common language and a common focus on quality.
Improved customer confidence leads to increased market share.
Meat & Meat Products
Fish & Fishery Products
Fruits & Vegetables
Spices & Condiments
Cereals , Nuts & Nut Products , Bakery & Confectionary , Restaurants , Fast Food , Operations etc Hotels