Is a systematic preventative approach to food safety and pharmaceutical safety that addresses physical, chemical, & biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP’s) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.
HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices, differs from traditional “produce and test” quality assurance methods, which are less successful and inappropriate for highly perishable foods.
Standards Certification Council offers two Certification schemes to the food industry:
The following is a list of potential benefits. As with many items on this website, this is an ongoing project. Please feel free to add further points via the comments option below.