HACCP

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

HACCP enables the producers, processors, distributors, exporters of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety.  Food inspection too would be more systematic and therefore hassle-free.  It would no doubt involve deployment of some additional finances initially but this would be more than compensated in the long run through consistently better quality and hence better prices and returns.

The HACCP system consists of the following seven principles:

  • Conduct a hazard analysis.
  • Determine the Critical Control Points (CCPs).
  • Establish critical limit(s).
  • Establish a system to monitor control of the CCP.
  • Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
  • Establish procedures for verification to confirm that the HACCP system is working effectively.
  • Establish documentation concerning all procedures and records appropriate to these principles and their application.

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