Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP system requires that potential biological, chemical or physical hazards are identified and controlled at specific points in the process. Any company involved in the manufacturing, processing or handling of food products can use HACCP to improve food safety. The HACCP Documents as per CODEX guideline is designed accurately so that it can be used very effectively for educating vendors, employees, management, and food safety groups for the establishment of a food safety management system.1.      Assemble the HACCP Team: The first step is assembling a team of individuals who have specific
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