About Us | Training | Consultancy | Our Courses | Forthcoming Events | Personnel | Clientele | Standards | Certifications | Placement | Links | Company Info

The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments.

HACCP can be applied throughout the food chain from the primary producer to final consumer and its implementation should be guided by scientific evidence of risks to human health. Besides enhancing food safety, implementation of HACCP can provide other significant benefits. The application of HACCP system can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety.

Successful application of HACCP requires full commitment and involvement of the management and the workforce. It also requires a multidisciplinary approach; this multidisciplinary approach should include, where appropriate, expertise in agronomy, veterinary health, production microbiology, medicine, public health, food technology, environment health, chemistry, and engineering according to the particular study. The application of HACCP is compatible with the implementation of quality management systems, such as the IS/ISO 9000 series and is a system of choice in the management of food safety within such systems.

While the application of HACCP to food safety has been considered here, the concept can be applied to other aspects of food quality.

Training of personnel in industry, government and academia in HACCP principles and applications, and increasing awareness of consumers are essential elements for the effective implementation of HACCP. As an aid in developing training to support a HACCP plan, working instructions and procedures should be developed which define the tasks of the operating personnel to be stationed at each critical control point.

Cooperation between primary producer, industry, trade groups, consumer organizations and responsible authorities is of vital importance. Opportunities should be provided for the joint training of industry and control authorities to encourages and maintain a continuous dialogue and create a climate of understanding in the practical application of HACCP.