HACCP Certification in Kerala (Hazard Analysis and Critical Control Points)
Basically an ISO certification allows you to step up your business steadily and achieve the desired target. With the top-notch standardization process you definitely get a reasonable priority over your competitors. ISO certifications with its paired benefits of improvising your services also aids as a marketing tool.
Food safety is a universal concern. It can be referred as the practical possibility that injury or illness will not result from the food consumption.
HACCP is a standard system in which food safety is maintained through the analysis and regulation of biological, chemical, and physical hazards from raw material manufacture, acquisition and handling, to manufacturing, distribution and consumption of the final product.
The HACCP scheme meets the specification of the Codex Alimentarius Commission (CAC) – formed by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO).
The history of the HACCP System
The aim is to introduce the trainees to the history and background of the Hazard Analysis and Critical Control Point (HACCP) system and its significance as a food safety management system in identifying and regulating food safety hazards.
The HACCP System for managing food safety concerns rises from two major developments. The first was associated with W.E. Deming, whose quality management theories are widely considered as a main factor in turning around the standard of Japanese products in the 1950’s. Dr. Deming and others made total quality management (TQM) systems which imposed a total systems approach to manufacturing that could improve quality while reducing costs.
The second major development was the introduction of the HACCP idea itself. The HACCP concept was proposed in the 1960’s by the Pillsbury Company, the United States Army and the US National Aeronautics and NASA as a collective development for the production of safe foods for the US astro programs. Pillsbury introduced and enacted HACCP as the system that could allow the greatest safety while lowering dependence on end product audit and testing.
Analysing the significance of HACCP food control, after the 20th Codex Alimentarius Commission conference held in Geneva Switzerland approved the guidelines for the application of Hazard Analysis Critical Control Point.
Hazard Analysis Critical Control Point (HACCP).
The procedure is according to the science. It is a structured preventive way to food safety from biological, chemical, physical hazards and more newly radiological hazards in production processes that can affect the final product to be unsafe. It designs measures to decrease these risks to a safe standard. In this manner, HACCP tries to prevent hazards rather than attempting to scrutiny finished products for the results of those hazards. The HACCP system can be implemented at all stages of a food chain, which ranges from food production and preparation procedures including packaging, distribution, etc.
Whatever your part in the food chain, Corproots will show you through its expertise inspection & certification skills to acquire excellency in food safety.
Who must use the ISO HACCP?
The aim of HACCP is to define the requirements for hazard analysis and critical control points (HACCP) based system that any food business needs to implement for the production of safe and suitable food. HACCP certification is according to the Recommended International Code of Practice: General Principles of Food Hygiene.
Who must use the HACCP?
HACCP is required to all organizations in the food chain, whatever the size and complexity.
Organizations that are directly or indirectly take part in, but are not limited to,
- Food producers
- Retailers
- Catering providers
- Cleaning and hygiene services, transportation, warehousing and distribution services, Equipment suppliers.
- Cleaning and sanitizing disinfectants
- Packaging materials and other food contact materials
- Feed producers, animal food producers, harvesters of Wild flora and fauna, farmers, producers of ingredients,
What are the Benefits?
- Timely feedback to the upcoming global challenges occurring in the food industry.
- Covers the latest trends of food safety requirements.
- Improves control over food safety procedures by detecting & avoiding Food Hazards.
- Relates with the Statutory, Regulatory & Stakeholders specification.
- Increase in consumers trust & reliance in the Product / Services offered.
- Decreases downtime & product callbacks.
- Provides access to new Local / National / International markets.
- Acts as an additional tool for Branding and Marketing.
- Paves you towards continuous food safety improvement.
- Can be combined with other ISO Standards
Looking for an ISO certification, contact our Corproots business advisor.
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