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    HACCP - Safe food manufacturing system based on hazard analysis and critical control points  

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Preventing problems from occurring is the paramount goal underlying any HACCP system. Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.

Hazard Analysis and Critical Central Point 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 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. 

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans.

The principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world maintaining an effective HACCP system depends largely on regularly scheduled verification activities.


The HACCP plan should be updated and revised as needed. An important aspect of maintaining the HACCP system is to assure that all individuals involved are properly trained so they understand their role and can effectively fulfill their responsibilities.

     HACCP Principles

The standard approach to HACCP is that specified by the Codex Alimentations, 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.

     Objectives of Implementing a Food Safety and Food Quality Program:

By implementing a food safety and food quality program, we can eliminate costs that result from poor quality and unsafe food products. Poor quality, for example, can be spotted as defective product, wastage, and product returns

     Besides, there are other costs associated with poor quality control such as:
    • Reduction in shelf life.
    • Loss of customers
    • Reduction in repeat sales
    • Production line downtime
    • Excess inventory
    • Product liability
     Benefits of Implementing HACCP

In addition to meeting the legal and moral obligation to produce food that is safe to eat, HACCP offers a variety of other benefits for not only the consumer, but for the food industry and the government. The following are examples of benefits that may be gained by implementing a HACCP program.

HACCP can be applied throughout the food chain from the primary producer to final consumer.

HACCP reduces the need for finished product testing by identifying the hazards associated with the inputs into the process and the product and devising control measures which can be monitored in order to minimize or eliminate the hazards.

A HACCP program, when properly designed and implemented, will significantly reduce the chance of microbiological, chemical, and physical contaminants from reaching the customer.

HACCP can reduce regulatory involvement (and hence costs) by replacing on-line inspection with regular auditing.

HACCP principles can be applied to other aspects of food quality and regulatory requirements. Since HACCP increases one’s ability to detect poor quality product during production, such product can be held before further value is added. Resources are saved and faulty product is not produced.

Productivity and profitability is improved..

HACCP improves communications between supplier and customer.

It encourages businesses to work together more closely and to help them understand each other’s capacity and requirements.

HACCP is capable of accommodating changes such as advances in raw materials, equipment and premise design, procedures, and technological developments.

Communication between the different segments of the food chain improves as HACCP provides a common language and a common focus on quality

Improved customer confidence leads to increased market share.

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