HACCP is an approach to food safety that is recognized globally and has been in use since the 1960s. With HACCP a company takes a preventive approach to food safety, identifying possible food safety hazards and methods of
controlling them to eliminate or reduce the risk to an acceptable level.
HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety.
In countries world-wide, legislation on the safety and suitability of foodstuffs requires “HACCP" to be put in place by any food business or organisation, carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production.
It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
HACCP is based on seven principles:
Niall offer’s a customized training programme on HACCP for:-
HACCP - Awareness on implementation and documentation requirements
HACCP- Internal Auditor training