HACCP: (Hazard Analysis Critical Control Point)
It is the systematic preventative approach to food safety. It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food.
Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production.
BENIFIT OF HACCP
• Improved food safety
• Increased business awareness of food risks
• Greater product and raw ingredient traceability
• Increased buyer and consumer confidence
• Consistency in inspection criteria
• Promotion of internal review of processes
• Supports business leadership through the direction of resources to safety critical elements of the process
• Compliance with food law
• Reduction in complaints
• Reduced risk of negative publicity
• Improved responsiveness to problems through devised corrective action