• info@starwqc.com
Verify Certificate

HACCP

  1. Home
  2. »
  3. HACCP

All Categories

BASIC INTRODUCTION OF Hazard Analysis & Critical Control Points: HACCP

A food safety management system known as Hazard Analysis and Critical Control Points (HACCP) focuses on identifying and controlling potential hazards during food production and processing. The Pillsbury Company, the United States Army, and NASA came up with the HACCP system in the 1960s to make sure astronauts’ food was safe. The system is based on the idea that critical control points in the food production process should be identified, potential hazards should be identified, and measures should be taken to control those hazards. The HACCP framework has turned into a broadly acknowledged global norm, and it is utilized in the food business to forestall foodborne diseases and guarantee the security of food items

HISTORY OF HACCP

Food safety management system ISO HACCP was developed in the 1960s. In order to guarantee astronauts’ food safety, the Pillsbury Company, the United States Army, and NASA developed it. The Codex Alimentarius Commission adopted HACCP in 1993 as the primary method for ensuring food safety after it gained acceptance in the food industry. ISO distributed the ISO 22000 norm in 1997, which integrates the HACCP standards into a thorough sanitation the board framework. Today, the food industry employs ISO HACCP as a global standard to guarantee food safety

BENEFITS OF HACCP

  • Saves your business money in the long run.
  • Avoids you poisoning your customers.
  • Food safety standards increase
  • Ensures you are compliant with the law
  • Food quality standards increase.
  • Organises your process to produce safe food

QUICK QUERY

JOIN OUR NEWSLETTER