What is HACCP or Food Safety Certification?

HACCP is a short form of Hazard Analysis Critical Control Points. It is an important ISO standard introduced by Geneva based International organization ISO. It is also known as ISO 22000:2005 standard.  It demonstrates the food safety. It includes a series of procedures to control the process and sensitive points in the food chain.

HACCP is the most effective way for controlling food borne diseases. For food processing companies especially food exporting companies it is one of the essential standards. This ISO standard ensures the safety and pure food for consumers around the world.

Without food industry it is also required ISO standard to apply food related company like food packaging & storage, retail food shop, catering, food transport, Preparation and distribution of food – for hospitals, hotels, restaurants, airlines and other companies.

 Food poisoning is a great threat at this moment. To protect people’s health and safety this food safety standard is contributing a lot. Not only for export based food industry, it is very important standard for all kinds of food producing companies in all countries. Government should enforce the food companies to implement this food safety standard HACCP or ISO 22000:2005 standards.

HACCP Principles: HACCP standard is based on seven principle. It can be viewed from the below list:

Principle 1 – Conduct a Hazard Analysis

Principle 2 – Identify the Critical Control Points

Principle 3 – Establish Critical Limits

Principle 4- Monitor CCP

Principle 5 – Establish Corrective Action

Principle 6 – Verification

Principle 7 – Record keeping