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HACCP (Hazard Analysis Critical Control Point)

  • Certificate Detail

    HACCP � Hazard Analysis and Critical Central Point.

    HACCP is an internationally acknowledged standard that aims to minimize the risk of safety hazards in food. A HACCP system requisite that potential hazards are recognized and managed at particular points in the process. This process addresses biological chemical or physical hazards. Organizations engaged in the manufacturing processing or handling of food products can avail this standard to reduce or eradicate food safety hazards in the products.

    Building a HACCP System:

    Executing the HACCP system needs that both prerequisite and HACCP plans are executed. Prerequisite programs are programs that are required to control hazards in the environment averting contamination of the product. Prerequisite programs make sure that a hygienic environment and manufacturing process is suitable for personnel that results to eliminate the risk of contamination of the food product.HACCP plans are developed for each process or product and point out possible hazards to ensure that hazards are reduced or controlled to recognize acceptable standards in the food product.

    Why use HACCP:            

    Awareness of causes of illness due to food poisoning is increasing and concern throughout the industry is the main reason to arise the need for HACCP and HACCP-based certification programs.

    Principles of HACCP:

             Conduct a Hazard Analysis:

             Identify the critical control points:

             Stabilize a maximum or minimum temperature:

             Establish critical limits:

             Establish monitoring procedure:

             Establish corrective actions:

             Establish record-keeping procedures:

             Establish verification procedures:

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