HACCP

HACCP is acronym to Hazard Analysis and Critical Control Points, which is at large a systematic preventive approach to food safety. Though it can be used at all segments in a food chain, it is better applied at a production stage to prevent biological, chemical and/or physical hazards that can cause the finished product to be unsafe, and helps in designing a framework to reduce these risks to a safe level. HACCP also extends its scope in cosmetic and pharmaceutical industries.

Advantages of HACCP

• HACCP with its risk assessment systems help organization to allocate resources efficiently in establishing and auditing safe food production practices
• HACCP helps organizations in scientific manner to phase out unsafe practices
• HACCP increases credibility of the organization amongst end users
• HACCP establishes plan of action for corrective actions in case of deviation in process at any stage, which helps organizations in savings on time and monetary front
• HACCP establishes a control system for entire process in terms of critical control points
• HACCP establishes an efficient record keeping system