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HACCP (Food safety management systems)

Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control system with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.

HACCP involves a system approach to identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control. In doing so, the many drawbacks prevalent in the inspection approach are provided and HACCP overcomes shortcomings of reliance only on microbial testing.

HACCP enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety. Food inspection too would be more systematic and therefore hassle-free. It would no doubt involve deployment of some additional finances initially but this would be more than compensated in the long run through consistently better quality and hence better prices and returns.

Benefits of HACCP

In recent years, a Food Safety Plan based on HACCP concepts is internationally acknowledged as a tool for enhancing food safety.

The World Health Organization (WHO) and the Codex Alimentarius Commission (CAC) recognized HACCP as one of the systems to ensure food safety.

Benefits of a Food Safety Plan based on HACCsP includes:-

  • Traditional food management systems are reactive to food hazards. However, a Food Safety Plan applies a preventive approach to minimize food hazards.
  • A Food Safety Plan acknowledges the responsibilities of the industry for food safety.
  • A Food Safety Plan minimizes the limitations of traditional food management systems such as end-product testing and inspection.
  • A Food Safety Plan improves consumers's confidence in the product.
  • A Food Safety Plan minimize the possibility of food poisoning.
  • In a long run, a Food Safety Plan lowers production cost on raw material wastage and food recall.