HACCP stands for Hazard Analysis and Critical Control Point and it is mainly designed to identify and minimize hazards in food production. In other words, HACCP is a process in which food safety is addressed by the analysis and control of biological and physical hazards. It is a global recognized standard for food safety and provides high credibility to the potential clients.
HACCP define for the prevention of hazards not for the finished product inspection it helps to provide guideline to the organization on how to analysis the hazards and how to reduce or control them for human consumption. The main objective of HACCP is process and makes the product safe. The Preventive approach of HACCP is helps to improve the food management system as well as improve the quality management system.
HACCP Principle
HACCP approaches 7 principles
Conduct a hazard analysis.
Determine the critical control points.
Establish critical limits.
Establish a system to monitor control of the CCP.
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
Establish procedures for verification to confirm that the HACCP system is under control.
Establish documentation concerning all procedures and records appropriate to these principles and their application.
Benefits of HACCP
Consistent Improve food quality and food safety management system.
Improve the market value of the organization.
Reduce risk in food production system.
Develop team work among the employees.
Time saving and cost saving process.
It helps to ensure that you are compliant with the law.
Commitment to produce safe and quality food for human consumption.

HACCP stands for Hazard Analysis and Critical Control Point and it is mainly designed to identify and minimize hazards in food production. In other words, HACCP is a process in which food safety is addressed by the analysis and control of biological and physical hazards. It is a global recognized standard for food safety and provides high credibility to the potential clients.
HACCP define for the prevention of hazards not for the finished product inspection it helps to provide guideline to the organization on how to analysis the hazards and how to reduce or control them for human consumption. The main objective of HACCP is process and makes the product safe. The Preventive approach of HACCP is helps to improve the food management system as well as improve the quality management system.
HACCP Principle
HACCP approaches 7 principles
Conduct a hazard analysis.
Determine the critical control points.
Establish critical limits.
Establish a system to monitor control of the CCP.
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
Establish procedures for verification to confirm that the HACCP system is under control.
Establish documentation concerning all procedures and records appropriate to these principles and their application.
Benefits of HACCP
Consistent Improve food quality and food safety management system.
Improve the market value of the organization.
Reduce risk in food production system.
Develop team work among the employees.
Time saving and cost saving process.
It helps to ensure that you are compliant with the law.
Commitment to produce safe and quality food for human consumption.