HACCP - Hazard Analysis and Critical Control Points

HACCP - Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial, chemical and other hazards in food production and entire food chain. Potential food hazards could be biological (microbes); chemical (toxin); or physical (adulterants). The certification is designed to prevent problems before they occur and to correct them as soon as they are detected. This preventive system is recognised and respected by the scientific community as well as international food quality organisations as the most effective approach to the manufacture of safe food.

HACCP enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety. HACCP moves away from reliance on end product testing to a more proactive, preventative approach of controlling potential hazards. The modern HACCP system and guidelines for its application were defined by the Codex Alimentarius Commission in the Codex Alimentarius Code of Practice.

Benefits of HACCP Certification:

• HACCP identifies and prevents hazards from contaminating food
• It is based on sound science and it places responsibility for ensuring food safety on the food manufacturer or distributor
• HACCP helps food companies compete more effectively in the world market thereby reducing barriers to international trade.
• A preventative approach to food safety
• Can help identify process improvements
• Reduces the need for, and the cost of end product testing
• Provides evidence of due diligence
• Reduces the likelihood of product recall & adverse publicity
• Enhances customer satisfaction / reduces dissatisfaction
• Facilitates better understanding of food packaging safety issues throughout the organization
• Improves staff morale and motivation through a cleaner working environment