HACCP HAZARD ANALYSIS AND CRITICAL CONTROL POINT - PB Consultancy

 


HACCP HAZARD ANALYSIS AND CRITICAL CONTROL POINT

HACCP—Hazard Analysis Critical Control Points—are critical to be complained with national or international food safety legalization. HACCP certification is for food manufacturing and it is required for any food business or organization carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs.

It provides a risk based approach that supports other management systems standard across the food industry—like ISO 22000 Food Safety Management. It helps you identity hazards and manage the same with appropriate control systems across the food supply chain.

The 7 principles and the guidelines for the application of HACCP have been combined with basic elements of quality management systems (ISO 9000) to establish the Requirements for a HACCP based Food Safety System. HACCP ‘Requirements’ are not intended for application by suppliers and / or service companies to food businesses, like suppliers of packaging, food equipment, industrial cleaning services, etc. 


KEY BENEFITS OF ACHIEVING HACCP CERTIFICATION TO YOUR ORGANIZATION


HACCP REQUIREMENTS

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