Author(s): Poonam Yadav

Abstract:
HACCP (Hazard Analysis & Critical Control Point) is the systematic preventative approach to food safety. It addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. It is a systematic preventive approach for food safety from biological, chemical and physical hazards in production process. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution etc. HACCP has been applied to industries other than food such as cosmetics and pharmaceuticals. HACCP is focused only on health safety issues of a product, but not the quality of product, yet HACCP principles are the basis of most food quality and safety assurance systems and the United States, HACCP compliance is regulated by 21 CRF parts 120 and 123. Similarly, FAQ/WHO published a guideline for all governments to handle the issue in small and less developed food businesses.