Is Your Organization Concerned
-Food contamination
-Superior Food Quality
-Better Market Image
-Preferred supplier status
-Conformance to international standards
-From Commodity To Branded Product
-International acceptance
-Customer Satisfaction


What is HACCP:
Hazard Analysis and Critical Central 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.

What is ISO 22000?
The International Organization for Standardization (ISO) has developed the ISO 22000 Food Safety Management Systems Standard. Officially called ISO 22000, Food Safety Management Systems - Requirements for any organization in the food chain, ISO 22000 is an international standard and defines the requirements of a Food Safety Management Systems covering all organisations in the food chain from “farm to fork”, including catering and packaging companies.

The standard combines generally recognized key elements to ensure food safety along the food chain including: interactive communication; system management; control of food safety hazards through pre-requisite programmes and HACCP plans; and continual improvement and updating of the management system.

Benefits

Internal Benefits:-
* 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 9000.
* 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.
* Improves staff performance through the promotion of team spirit.
* Improves staff morale & motivation through a cleaner working environment.

HACCP Principles
The standard approach to HACCP is that specified by the Codex Alimentarius, 1997, and follows 7 basic principles:

A = Conduct a hazard analysis.

B = Determine the critical control points.

C = Establish critical limits.

D = Establish a system to monitor control of the CCP.

E = Establish the corrective action to be taken when monitoring indicates that a particular CCP
is not under control.

F = Establish procedures for verification to confirm that the HACCP system is under control.

G = Establish documentation concerning all procedures and records appropriate to these
principles and their application.