Hazard Analysis and Critical Control Points
Hazard analysis and critical control points, or HACCP, is a systematic and preventive approach towards food safety from potential biological, chemical, and/ or physical hazards during production processes that can cause the finished food product to be unsafe. HACCP, in this regard, designs measures to reduce these risks to a safe level for an organization. Thus, HACCP attempts to avoid potential hazards while manufacturing food, rather than inspecting finished products for the impacts of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. HACCP helps in identifying the potential hazards and further prospects the appropriate control measures that can be taken well before the problem can occur. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA.
BENEFITS OF HACCP CERTIFICATION
It organizes the process of producing safe goods and increases the food quality standard.
It protects the human bottom line by maintaining total hygiene as food is safely groomed.
HACCP Certification ensures due diligence for its customers, to rule out any misinterpretation of food as the cause of illness.
Internally, it boosts the morale of employees with a positive environment and a quality-conscious employer.