Hazard Analysis Critical Control Point, or HACCP, is an internationally recognised method preventing physical,chemical and microbiological contamination throughout the food supply chain.HACCP Certification in canada In order to do this, the HACCP technique identifies the risks, establishes critical control points, sets critical limits, and makes sure that control measures are tested, confirmed, and monitored prior to deployme.By putting HACCP into practice effectively, businesses will be better able to create consumer confidence, protect and improve their trademarks and private labels,and comply with legal and market requirements.Food safety and the absence of adulteration are the main requirements for international trading. 

      Governments have created and implemented standards and laws that guarantee consumer safety and stop unethical actions in the manufacture and distribution of food.Many importing nations have set up food control organisations to make sure that all imported goods are in line with domestically produced ones.To ensure that exported goods meet the legal criteria of the importing countries, food control agencies are present in every exporting country.A HACCP Certification has been established in Kerala State to facilitate HACCP Certification for the food industry and other food-related vendors.The government of Kerala has been making various efforts to implement the Food Quality & Safety Hygiene Program in the food processing sector.

HACCP System's background and history

         A solid foundation for achieving efficient food management and food hygiene is provided by the Codex Alimentarius General Principles of Food Hygiene.The General Principles of Food Hygienic highlight the most important hygiene measures at each stage of the food chain, from primary production to the consumer.The HACCP based approach to ensuring food safety has been developed by Codex as a standard in the international food trade.HACCP Registration in canadaWherever practicable, a Hazard Analysis and Critical Control Point strategy is advised to improve food safety.Internationally,the HACCP method is acknowledged as being effective in assuring food safety and acceptability for human consumption as well as in international trade.The goal is to familiarise the trainees with the background and history of the Hazard Analysis and Critical Control Point system as well as its significance as a management system for managing food safety risks.

       The HACCP System uses the strategy of controlling key points in food handling to avoid issues with food safety when it comes to management.Applying HACCP has other advantages beyond improving food safety, such as efficient resource management and prompt problem-solving.The implementation of the HACCP system can also lead to more targeted risk management by food control regulatory agencies and can encourage international trade by boosting consumer confidence in food safety.The HACCP system pinpoints specific risks and preventative steps to guarantee the safety of food.The unique food and processing application is specific to the HACCP plan.The HACCP system is capable of adapting to changes like improvements in equipment design, fresh knowledge about health risks or hazards, etc.increasing the importance of research and risk analysis in the creation of HACCP systems.

Benefits of HACCP

      The creation of the HACCP concept itself was the second significant innovation. The Pillsbury Company, the US Army, the US National Aeronautics, and NASA collaborated to establish the HACCP idea in the 1960s in order to produce safe foods for the US space programmes.HACCP was developed and used by Pillsbury as the approach that could offer the highest level of safety while minimising reliance on end-product inspection and testing. HACCP consultant in canada In order to prevent issues with food safety, the HACCP system for managing food safety employs the strategy of controlling key points during food handling.To assure the safety of food, the system,which is scientifically based and systematic, identifies specific hazards and provides solutions for their management.

     The HACCP system can be used from the main producer all the way down to the consumer.In addition to improving food safety, implementing HACCP has other advantages such as more efficient resource utilisation,cost savings for the food business, and quicker reaction to food safety issues. HACCP improves the level of accountability and control in the food sector.When the HACCP system is successfully implemented, food handlers are more involved in understanding and guaranteeing food safety, which gives them increased drive in their work. A company's existing quality assurance or good manufacturing practices are not destroyed whenACCP is implemented,but these procedures must be revised as part of the systematic approach and for proper integration.HACCP is centred on prevention and lessens the need for testing and inspection of finished goods.


Application of HACCP

          However, it is considered that all sectors should be operating in accordance with good manufacturing standards and the Codex General Principles of Food Hygiene.HACCP can be applied to all segments and sectors of the food chain.The extent of a sector or industry segment's adherence to these procedures determines whether it can support or execute the HACCP system.Management and the workforce must fully commit to and be involved in the HACCP implementation process.It requires a multidisciplinary approach that, depending on the specific scenario, should incorporate skills in agronomy, veterinary medicine, microbiology, public health, food technology, environmental health, chemistry, engineering, etc. The deployment of TQM systems and the use of the HACCP system are compatible.


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