Hazard Analysis and Critical Control Points is a system which identifies evaluates and controls hazards which are significant for food safety. The HACCP system is a proactive state of the art food safety management system based on tested technologies focusing on prevention rather than relying mainly on ISO 9000 and HACCP to ensure quality and Safety of food.
HACCP is a globally accepted technical process for preventing the microbiological, chemical and physical contamination in the food supply chain from manufacture and the logistical end point of consumer delivery retailer. The HACCP terminology materialises this objectives by identifying the risks and establishing critical control points and limits. The control measures are validated after setting the limits following a meticulous scrutiny and assessment before implementation. All businesses conglomerates engaged in food supply chain from manufacturers to retailers can have HACCP certification.
- Reduces product contamination of microbiological, chemical and physical or any other form
- Protect and enhance private labels and brand promote confidence and conform market and regulatory requirements.
- Reduces recall/Product destruction, rejections resulting into efficiency of production operations
- Provides Market Protection through improved production methods after implementing HACCP
- Provides preferred supplier status as more confidence and trust acquires by the organisation
- Demonstrates conformance to international standards and regulations, and requirements of overseas markets.
- Transforms commodities into branded products as additional recognition achieved on HACCP certification
- Organisation can function relatively more protected and secured business environment.