Hazard Analysis and Critical Control Points (HACCP) is a systematic, preventive approach to food safety. It identifies biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measures to reduce these risks to a safe level. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.
The benefits of establishing HACCP for a company include:
-Avoiding costly fines caused by food safety and hygiene offences.
-Building a strong reputation that attracts more customers.
-Improving the quality and safety of food products.
-Reducing downtime and boosting productivity.
In summary, HACCP is a cost-effective system that focuses on prevention rather than relying mainly on end-product testing. It reduces product loss and wastage, assures the safety of products, and is beneficial for consumers, industry, and government.