HACCP
Hazard Analysis and Critical Control Points
HACCP (Hazard Analysis and Critical Control Points) is a food-safety management system, and this chapter covers the basics of HACCP as well as some specifics from the more modern Hazard Analysis and Risk-Based Preventive Controls system variant. The US Food and Drug Administration has established four food-specific webpages that describe key facts about the HACCP systems for dairy, juice, retail/food service, and seafood. These programmes and efforts to teach people how to manage food hazards will be reviewed, as will claimed breaches of HACCP laws, as evidenced by food-related Warning Letters and publications highlighting the need for better HACCP implementation.
Advantages :
- Provides market security
- Improve customer and consumer trust
- Lowering costs by reducing product losses and rework
- Food safety should be given more attention and ownership
- Inspections are made easier due to record-keeping and documentation
- Reduce the likelihood of product recalls and withdrawals, lowering insurance and liability protection expenses
- Although food safety is the primary aim of HACCP, there are other advantages to using the system, including