What is HACCP
HACCP Certification in India helps food businesses establish a systematic approach to identifying, evaluating, and controlling food safety hazards. HACCP stands for Hazard Analysis Critical Control Point and focuses on controlling critical points in the food production process to help ensure food safety and quality.
This process is divided into 5 steps:
- Preparation of HACCP
- Development of HACCP plan
- Implementation of HACCP plan
- the system by the international certification body
- Maintenance and monitoring of the HACCP system
Organizations pursuing HACCP Certification in India can use these steps to establish, and maintain an effective food safety management approach.
HACCP Principals:
- The implementation of hazard analysis
- Determine Critical Control Points (CCP). For each risk identified.
- Establishing critical limits, maximal and / or minimum value, by which biological, chemical and physical hazards in order to control the pedagogical prevention.
- Determination of procedures / processes for monitoring CCPs
- Determination of corrective measures in case the monitoring shows that the CCP is not within the critical limits.
Organizations looking to strengthen their food safety systems can also explore ISO 22000 Certification.