Why HACCP is important ?

Hazard Analysis Critical Control Points (HACCP) is an internationally accepted method of identifying and controlling food safety-related risk and, when median to an active food safety program, can furnish your customers, the public, and regulatory company assurance that a food safety program is well managed. HACCP certification in Mumbai is a management system in which food safety is inscribed through the investigation and control of biological, chemical, and physical hazards from raw material production, and handling to manufacturing, distribution, and consumption of the complete product. Now, many of the world’s best manufacturers and dealers use the system as a basis for their food safety management programs and compliance with GFSI survey schemes.

 

Advantages of HACCP: The HACCP implementation in Mumbai system is applied to food safety management the approach of controlling critical points in food grasping to prevent food safety trouble. The structure which is science-based and organized identifies specific hazards and calculate for their control to make sure the safety of food. HACCP service in Mumbai is based on prevention and reduces the dependence on end product examination and testing.

The HACCP organization can be applied throughout the food chain from the primary producer to the consumer. Apart from enhancing food safety, other benefits of applying HACCP cover more successful use of resources, savings to the food industry, and more timely reaction to food safety problems.

 

Application of HACCP: While the appeal of HACCP to all sections and sectors of the food chain is possible, it is supposed that all sectors should be work according to good manufacturing practices (GMPs) and the Codex General Principles of Food Hygiene. The capacity of an industry section or sector to support or implement the HACCP system turn on  the degree of its adherence to these practices.

 

Training: Food industries and food control regulatory businesses worldwide have shown interest in implementing the HACCP system. A common understanding of expressions and approaches for application will greatly intensify its assuming and will guide to a harmonized approach to food safety among countries all over the world. Many countries have non segregated are in the process of combining the HACCP system into their regulatory mechanisms.

 

Objectives of HACCP:

· encouragement of the implementation of the HACCP system is based on the coordinate Codex General Principles of Food Hygiene and GMPs

· Development of the program to train trainers who are in a position to train others who can apply the command gained

· recognition and provision of suitable reference and training materials on the application of HACCP to support the training

· providing training to individuals confused to varying degrees with the preparation, monitoring, administration, and verification of HACCP plans

· magnification of the role of science and risk evaluation in the development of HACCP systems.