HACCP System

What is HACCP ?


Hazard Analysis and Critical Control Point (HACCP)   is a process control system designed to identify and prevent microbial and other hazards in food production. 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. 



Benefits of HACCP :

  • A preventative approach to food safety.
  • Can help identify process improvements.
  • Reduces the need for, and the cost of end product testing.
  • Is complementary to quality management systems such as ISO 9001 and OSHAS 18001.
  • Provides evidence of due diligence.
  • Reduces the likelihood of product recall & adverse publicity.
  • Enhances customer satisfaction / reduces dissatisfaction.
  • Facilitates better understanding of food packaging safety issues throughout the organization.
  • Improves staff performance through the promotion of team spirit.
  • Improves staff morale and motivation through a cleaner working environment.


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