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HACCP / ISO 22000 Hazard Analysis Critical Control Point HACCP is used to assess and ensure food safety. Its modus operandi is to assess hazards and establish controls, and it is totally based on scientific principals to preserve food’s quality, aroma, appearance and its texture. Ensuring of these factors also guarantees protection of nutritional value of food and food ingredients. I am sure your kind-self is aware of the fact that in the very near future, developed countries will place an embargo on the import of food and food items from Pakistan and other less developed countries which are not in compliance and certified of HACCP standard/principles. Advantages of HACCP: • Focuses on identifying and preventing hazards from contaminating food • Is based on sound science • Permits more efficient and effective government oversight, primarily because the record keeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day • Places responsibility for ensuring food safety appropriately on the food manufacturer or distributor • Helps food companies compete more effectively in the world market • Reduces barriers to international trade.
Origins Of HACCP
Space Exploration
· Zero tolerance of illness during space missions. · NASA food contractor and military developed a system to minimize risk of food borne illness in space rations. Therefore... · HACCP represents the most effective and efficient way to ensure that food products are safe because . . . · It is a continuous process of inspection and documentation. · HACCP is a preventive tool in contrast to snapshot inspections which are reactive |
