Hazard Analysis Critical Control Points

Ensuring Food Safety Through Proper Control Mechanisms

Consumers need the highest assurance of safety in food ingredients. Food companies need to exert proper controls in food production to ensure hazard free food products. A suitable food safety management system that ensures proper control mechanisms are placed throughout the food production process needs to be implemented. A food safety management system is also required for regulatory compliance in food safety standards.

What is HACCP?

HACCP – Hazard Analysis Critical Control Points – is a food safety management system which ensures food safety 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.  A HACCP food safety management system analyzes hazards and contributes in the management of critical control points in the food production process. It helps implement systems and procedures to minimize risk. HACCP is an internationally recognized food safety standard that is suitable for companies engaged in food production.  

What are the key benefits of using HACCP?

  • Cost savings
  • Avoidance of contaminated food
  • Increase in food safety standards
  • Legal compliance
  • Increase in food quality standards
  • Process organization for safe food production
  • Promotes teamwork and efficiency