HACCP is a managementsystem in which food safety is addressed through the analysis and control ofbiological, chemical, and physical hazards from raw material production,procurement, and handling, to manufacturing, distribution, and consumption ofthe finished product.
A HACCP System requires that potentialhazards are identified and controlled at specific points in the process. Thisincludes biological, chemical, or physical hazards. Any company involved in themanufacturing, processing, or handling of food products can use HACCP tominimize or eliminate food safety hazards in their product.
HACCP-based procedures providebusinesses with a cost-effective system for control of food safety, fromingredients right through to production, storage, and distribution to sale andservice of the final consumer. The preventive approach of HACCP-basedprocedures not only improves food safety management but also complements otherquality management systems. The main benefits of HACCP based procedures are:
â¢ Savesyour business money in the long run
â¢ Avoidsyou poisoning your customers
â¢ Foodsafety standards increase
â¢ Ensuresyou are compliant with the law
â¢ Foodquality standards increase
â¢ Organisesyour process to produce safe food
â¢ Organisesyour staff promoting teamwork and efficiency
â¢ Duediligence defence in court