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H A C C P - Hazard Analysis Critical Control Point/ ISO 22000 Food Safety Management System
Is
Your Organization Concerned ?
Food contamination ?
Superior Food Quality ?
Better Market Image ?
preferred supplier status?
conformance to international standards ?
From Commodity To Branded Product ?
International acceptance ?
Customer Satisfaction ?
What is HACCP / ISO 22000 FSMS:-
Hazard Analysis and Critical Central Point (HACCP)
/ ISO 22000 Food Safety Management System is a process control system designed
to identify and prevent microbial and other hazards in food production and
entire food chain. HACCP includes steps designed to prevent problems before
they occur and to correct deviations through a systematic way as soon as
they are detected. Such preventive control systems with
documentation and verification are widely recognized by scientific authorities
and international organizations as the most effective approach available for
producing safe food. HACCP / ISO 22000 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. Benefits of
HACCP / ISO 22000 FSMS:-
A preventative approach to food safety-
The standard approach to HACCP is that
specified by the Codex Alimentarius, 1997, and follows 7 basic principles:
1. Conduct a hazard analysis.
2. Determine the critical control points.
3. Establish critical limits.
4. Establish a system to monitor control of the CCP.
5. Establish the corrective action to be taken when monitoring indicates that a
particular CCP is not under control.
6. Establish procedures for verification to confirm that the HACCP system is
under control.
7. Establish documentation concerning all procedures and records appropriate to
these principles and their application.
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