HAZARD ANALYSIS CRITICAL CONTROL POINT 

Hazard Analysis Critical Control Point (HACCP) is your green card into the global arena. It’s an international standard technique to ensure that the food produced, processed, and delivered is safe for consumption. It maintains adherence to international food safety regulations for primary producers, manufacturers, processors, foodservice operators, and supply vendors. The HACCP system is in compliance with the CAC (Codex Alimentarius Commission) of WHO and the Food and Agricultural Organization of the UN established to internationally standardize food quality and trade mechanisms. 

Why HACCP? 

The HACCP system, as the name suggests, helps you identify and analyse hazards or risks, instate critical control points to manage the risk, and ensure the efficiency of the control measures. The implementation of this is fundamental to business, especially one that involves international trade. It promotes trust among consumers, retailers, and buyers by showing commitment to safety. Regular assessments and reviews help the system stay effective in monitoring and maintaining food security standards. 

The HACCP also helps in effectively utilizing resources by better handling of problems at various levels of production so that wastage of resources can be reduced. Safety regulation and hazard control add value to businesses and increases profit. It also increases greater market access as HACCP certification equips businesses to venture into the global market. Considering the importance of HACCP certification and adherence to safety regulations in domestic and international food chain industry and trade, services of audit and certification provided incompetent as well as cost-effective manner promote food industry sectors and food-related vendors. This will empower the industries and provide a guarantee of safety to consumers. 

Certification Process

The certification process involves certain standard principles. The HACCP system is a risk-based approach to identify and eliminate threats and hazards. The initial step is to conduct a hazard analysis of biological, chemical, and physical contamination considering all possible problems on site. After careful consideration of control measures, critical control points are determined. The next step is to establish critical control limits, such as temperature, for each of the CCPs. Thereafter, a monitoring system is established for each of the CCPs in order to detect loss of control and make adjustments so that critical control is not violated. Based on this, corrective actions are established. A procedure is then established to verify the effective functioning of the HACCP system. And finally, establishing documentation and record-keeping. Once procured, the certificate is valid for three years. Certification is the key to keeping up with the world of opportunities.