Multiple Benefits of HACCP in the food export industry

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 deviation as soon as they are detected. Such preventive control systems 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 systems approach to identification of hazard, assessment of chances of occurrence of hazard during each phase, raw material procurement, manufacturing, distribution, usage of food products etc., and in defining the measures for hazard control. In doing so, the many drawbacks prevalent in the inspection approach are avoided, and HACCP overcomes shortcomings of reliance only on microbial testing.

Producers, processors, distributors, & exporters of food products will get an opportunity to utilize technical resources efficiently through HACCP implementation. Inspection too becomes 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.