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What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized management system that ensures food safety by reduction of the risks of the physical, chemical and biological hazards in the production processes and bring them to a safe level.

The HACCP System helps identify and control the potential biological, chemical or physical hazards at critical points in the process. HACCP is an effective system of minimizing or eliminating food hazards, which can be adopted by organizations across the food chain.

Hazard Analysis with respect to Food Safety

Hazard analysis is the method of identifying the various food safety hazards which can arise from a process. The Hazard Analysis includes the documentation the undesired consequences of the hazards and analyzing their potential causes. Hazard Analysis is made up of two components – Hazard Identification and Hazard Evaluation.

CCP or Critical Control Point

The CCP or Critical Control Point is a step at which control can be applied in order to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

What do you need to build a HACCP System?

There are two things that are required to implement HACCP effectively in your organization. One is the PRP or the Prerequisite Programs and the second is the HACCP Plan.

  • Prerequisite programs or PRPs are programs that must be implemented in the organization’s facility in order to control the likelihood of introduction of food safety hazards thus preventing contamination of the product. Examples of PRP or Prerequisite programs include Sanitation, pest control, etc.
  • HACCP Plan is a plan written to achieve the successful implementation of HACCP. For each process or product, a HACCP plan is prepared to find out the possible hazards and controls in place which ensures that the hazards are eliminated or controlled to acceptable levels.

The Seven Principles of HACCP

To implement HACCP in your organization, the below mentioned seven principles are to be understood and followed effectively:

  • Conduct a Hazard Analysis.
  • Identify the Critical Control Points
  • Establish Critical Limits
  • Establish Monitoring Procedures
  • Establish Corrective Actions
  • Establish Record Keeping Procedures
  • Establish Verification Procedures

The HACCP principles provides a framework of establishing a HACCP Plan for a process.

Benefits of implementing HACCP

Below mentioned are some of the main long term benefits of implementing HACCP

  • Improves food safety standards of your organization.
  • Ensures that your organization's process produces food safe to consume.
  • Provides positive image of your organization in the market.
  • Prevents legal complications or lawsuits filed by the consumers for consuming unsafe food.
  • By avoiding food related incidents and preventing the failure of food safety, HACCP saves cost in the long run
  • Makes sure that you are compliant with the food laws and rules
  • HACCP enables organizations in the food chain to compete in the world market by propagating its commitment to safe food.
  • Reduces customer complaints
  • Enhances the business prospects

Applicability of HACCP

The HACCP system can be implemented in any type of food businesses, anywhere in the food chain and can include an MNC Food Corporation, grower of crops, food manufacturers, restaurants, resorts, food retail chain, food packaging, food distribution and all other related areas.

Difference between HACCP and ISO 22000 (FSMS)

The Hazard Analysis and Critical Control Point (HACCP) process identifies all those hazards that threaten food safety, like sources of bacteria or chemical contamination. The CCPs or the Critical control points are the points in food production or handling during which these hazards can occur. HACCP is a part of ISO 22000 that directly addresses these hazards and sets up procedures for monitoring the critical control points in the food line. Example: correct temperature level and tolerable levels of cleanliness. HACCP also includes keeping records as objective evidence and verifying that the procedures are implemented as they are written. Know more about our ISO 22000 Standard.

Inzinc Consulting India can provide the best HACCP consultants in Bangalore, Mumbai, Delhi, Mysore, Chennai, Kolkata, Hyderabad, and other cities in India.

HACCP Certification

We can help our clients for HACCP certification in Bangalore (Karnataka), Chennai (Tamil Nadu), Chandigarh (Punjab), Coimbatore(Tamil Nadu), Goa, Hyderabad (Telangana), Kochi (Kerala), Mumbai (Maharashtra), Mysore (Karnataka), Pune(Maharashtra), Surat (Gujarat), Vijayawada (Andhra Pradesh),Delhi and other cities in India.

The steps involved in HACCP Consultancy and Certification are:

  • Conduct a HACCP gap analysis and get the Gap Analysis report
  • Study the organization’s processes and document the same
  • Document and implement the seven principles of HACCP
  • Conduct Internal Audits and Management Review
  • Conduct a Mock HACCP Audit
  • Formal assessment by a Certification Body
  • Certification and after certification services for sustenance of HACCP

HACCP Training

The Inzinc team of experienced consultants can provide HACCP Training in Bangalore, Mumbai, Chennai, Hyderabad, Pune, Delhi, Kolkata, Jaipur, Chandigarh, Kochi, Goa, Rajkot, Ahmedabad, Bhopal, India to the satisfaction of our clients.

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