HACCP stands for - Hazard Analysis Critical Control Point. HACCP system that includes a series of procedures for process control and sensitive points in the food chain, with the ultimate aim that the consumer uses the food in the state and in a manner that will be safe for his health. HACCP system in seventies became recognized as an international standard for food production. The certification process for HACCP is similar to any other certification schemes.

HACCP Certification Steps

• Preparation of HACCP Team : You need to invlove all concerned employess in your organisation & prepare a HACCP team
• Development of HACCP plan : Based on nature of business & potential risk to food you need to develope a HACCP Plan
• Implementation of HACCP plan : You need to implement HACCP system as per your HACCP plan allocating proper responsibilities to your HACCP team members
• HACCP certification audit by an international HACCP certification body like IB&C
• Maintenance and monitoring of the HACCP system : After certification you need to follow HACCP food safety system continuously, IB&C will also monitor your food safety system through regular HACCP audits .

HACCP  Principals:

• The implementation of hazard analysis.
• Determine Critical Control Points (CCP). For each risk identified. Establishing critical limits, maximal and / or minimum value, by which biological, chemical and physical hazards in order to control the pedagogical prevention.
• Determination of procedures / processes for monitoring CCPs
• Determination of corrective measures in case the monitoring shows that the CCP is not within the critical limits.Establish procedures / processes for verification and certification procedures and the HACCP system is effective and it works well.
• The verification activities should be included authorized persons employed in production, the HACCP team.
• The establishment and effective management of records and documents

HACCP stands for - Hazard Analysis Critical Control Points. HACCP system that includes a series of procedures for process control and sensitive points in the food chain, with the ultimate aim that the consumer uses the food in the state and in a manner that will be safe for his health.