Hazard Analysis Critical Control Points (HACCP)

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HACCP is a system/technique for physical contamination along the food supply chain.

HACCP may be adopted by all food related organizations together with producers, stockiest, service providers to food producers, food packaging units and retailers etc.

The standard is predicated on the identification of hazards and also the resultant identification of “KEY” areas of control and monitoring to prevent potential contamination in to the food chain.

Foundation of the HACCP System

The benefits of HACCP are widely known by food manufactures and food retailers. HACCP system consists of the following principles:
  1. Conduction of Hazard Analysis
  2. Determination of essential critical points (CCPS)
  3. Establishment of critical limits
  4. Establishment of corrective actions
  5. Verification procedure
  6. Procedures and records


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