HACCP is a system to help food industry guarantee the safety of cultivated and manufactured food products by controlling breeding, harvesting, food ingredients, food raw materials, food processing, packaging materials, and food storage.
HACCP approach can be used to help assure the safety of foods from production to consumption. It is a systematic approach relevant to all stages of food processing covering agricultural and horticultural practices, harvesting, processing, product distribution and customer practices.
Lack of food safety systems costs the food industry million of dollars annually through waste, reprocessing, recalls and resulting loss of sales. It is now recognized internationally that the most cost-effective approach to food safety is through the application of the HACCP technique.
By adopting an effecting food safety system based on HACCP helps food processors lower their overall cost up to a significant level by reducing and subsequently eliminating product recalls and product wastages, while increasing profits by proper decision-making and proper ingredients resourcing system.
HACCP will ensure the safety of food products through preventive measures rather than through final inspection and testing.
HACCP facilitates the move from retrospective end–product testing to a preventive quality assurance approach enabling the manufacturer to get it right the first time and reduce reject waste.
What are the benefits of HACCP to food processing?
The Most Popular Posts
-
Chemical hazard are chemicals that can get into food by improper storage of chemical or chemical containers or by using chemicals improperly... -
Some bacteria enter the intestine live, survive the acidic environment of the stomach, and then produce a harmful toxin inside the human dig... -
A biological hazards is an agent in food with potential to cause human illness. It is the most significant hazards in our food. Biological h...
-
If HACCP is not properly applied, then it may not result in an effective control system. This may be due to improperly trained or untrained...
-
Anything foreign to the food can be considered a physical hazard. Dust, dirt, hair, metal shavings and broken glass, for example, are items ...
